Healthy carrot cake? Yes indeed, it does exist. And it gets even better, again a no waste recipe! Carrot cake from carrot pulp left over from making carrot juice. Can you believe it?
These carrot cake muffins are made with the pulp from the carrot, full of taste and fiber! They contain wholewheat flour, banana and greek yoghurt. They are really moist en tasteful. A bit more sweetness comes from the raisins and a little bit of maple syrup. Some crunch is given by the sunflower and pumpkin seeds and the almond shavings. I love it when a plan comes together!
I brought them to the park where my son as his friend were playing. The little brother of our friend, just turned 1, got a bit hungry so his mother gave him one of the muffins and he loved it. So nice to see little kids eating good nutritious food!
healthy carrot cake muffins
carrot cake muffins that are free of refined sugars and use carrot pulp left over after juicing carrots
Ingredients
- 200 gr carrot pulp left over from juicing
- 100 gr raisins sultana
- 20 gr sunflower seeds
- 20 gr pumpkin seeds
- 30 gr grated coconut
- 2 tbsp cinnamon ceylon
- 200 gr banana 2 medium size ones
- 250 gr whole wheat flour
- 15 gr baking powder
- 1 pinch salt
- 125 ml sunflower oil
- 2 eggs
- 75 gr greek yoghurt
- 4 tbsp maple syrup
- 10 gr almond shavings
Instructions
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preheat the oven to 175 degrees Celciun (fan-mode)
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mix the sunflower oil with the eggs, greek yoghurt and maple syrup. Whisk until light and fluffy
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mix the flour, baking powder and salt. Add to the wet mixture and combine well
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mash the banana and add to the mixture
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carefully blend in the carrot (pulp en grated), raisins, seeds, coconut and cinnamon
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grease a muffin tray and divide the mixture into 12 muffins. Sprinkle the almond shavings on top
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put in the oven for 30 to 40 minutes
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store in an airtight container for approx. 3 days
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