Carrot Cake Muffins

Makes: 6 large / 12 small Muffins

INGREDIENTS:

• 200g Carrot Pineapple Spice Better Being Blend

• 130ml milk

• 1 x egg (whisked)

• 130g grated carrot (excess juice removed)

• 1 tsp baking soda

• 1 tsp baking powder

• 65g flour of choice

• 1 tsp coconut oil

Note: In this recipe Steph used almond milk (milk) and oat flour (flour)

METHOD:

Pre-heat oven to 180c

1. In a large mixing bowl combine all ingredients mixing gently until mixture is well combined.

2. Spoon mixture evenly into oiled muffin tin (this is where your coconut oil spray comes in handy)

3. Place in oven and bake for 15-25 minutes or until a skewer inserted into muffins comes out clean.

4. Remove muffins from the oven and cool on a wire rack.

Serving Suggestions:

Serve topped with your favourite yoghurt or ice-cream or like us create your own cream cheese icing by whisking together:

• 200g light cream cheese

• 20g Nuttlex

• 2 tsp vanilla extract

• 1 tsp cinnamon

• 2 tbsp powdered sweetener

Substitutes: Egg – Chia Egg or Egg replacer

Optional: extra 1 tsp cinnamon/nutmeg, walnuts.