Carrot and Walnut Muffins

Last weekend I had a gorgeous slice of a (non-paleo) carrot cake that my sister made.  It made me really want to recreate the recipe but without the flour and refined sugar.  Then later this week I was having some drinks and food with friends in a really scrummy and healthy vegetarian cafe/restaurant in Soho called Vantra (the kind of place I’d like to run one day, but with the addition of meat …)   They had some gorgeous tasting cupcakes, banana and walnut, carrot and coconut, and chocolate.  I prefered the banana and carrot versions so here is my attempt at amalgamating the 2!

I also experimented with a coconut frosting.  This didn’t work particularly well but was delicious and incredibly indulgent.  As my cakes fell apart slightly (not quite cooked long enough in the middle I think) I enjoyed eating my cake out of  bowl with a spoon – yummy 🙂   I’ll definitely be making these again and will update you with an improved recipe!  I think this would also work as a loaf cake.

Recipe makes 6 muffins, but why are there only 4 in the picture…?

Ingredients (makes 6 large muffins)

  • 2 eggs
  • 2 ripe bananas thoroughly mashed (or blended)
  • 1 tablespoon of raw honey or sweet freedom
  • 1 tsp vanilla extract
  • 2 medium sized grated carrots
  • 1 Cup ground almonds
  • 25 g walnut pieces
  • 25g raisins (or Sultanas)
  • 2 tablespoons of olive oil
  • 2 tsps ginger (or 1 each of cinnamon and ginger)
  • 2 tsps gluten free baking powder

Method

  • Pre-heat the oven to 180 degrees Celsius.
  • Whisk the eggs with the honey, then whisk in the blended bananas, olive oil and vanilla extract
  • Whisk in the dry ingredients:  ground almonds, baking powder, and ginger
  • Stir in the raisins, carrots and walnuts
  • Pour into greased cup-cake moulds.  (I use olive oil spray in a silicone mould)
  • Cook in the oven for 20-25 minutes
—————————————————————————————————————
First  attempt at Coconut Frosting 
Ingredients
  • 2 tablespoons of coconut oil
  • 2 tablespoons of coconut milk
  • 1/2 tablespoon honey (or sweet freedom)
  • 2 tablespoons of dessicated coconut
  • 2 tsps arrowroot
Method
  • Heat the coconut milk with the honey till it is combined, then melt in the coconut oil.
  • Stir in the arrowroot and the dessicated coconut.
  • Chill in the fridge/freezer for 30 mins till spreadable (or not so in my example!)
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3 thoughts on “Carrot and Walnut Muffins

  1. Eleanor

    Hey Ceri! Yes Vantra is so yummy isn’t it? And I love that you can pile on as much food as your plate will hold, all for a bargin price!
    These muffins look great, am finishing my last assignment today and then I’ll have to get baking!
    El x

    Reply
  2. Pingback: Exotic Recipes » The Spice Style

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