Makes: 6 large / 12 small Muffins
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)
Pre-heat oven to 180c
In a large mixing bowl combine all ingredients mixing gently until mixture is well combined.
Spoon mixture evenly into oiled muffin tin (this is where your coconut oil spray comes in handy)
Place in oven and bake for 15-25 minutes or until a skewer inserted into muffins comes out clean.
Remove muffins from the oven and cool on a wire rack.
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
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.