Spiced Carrot and Blueberry Mini Cakes


These little beauties are made with frozen blueberries making them extremely fluffy and...moist (there I said it)


Great for a grab-n-go breakfast or pack one into a container on your way out the door for a great afternoon snack too





INGREDIENTS


200g Carrot Pineapple Spice Better Being Blend

2 eggs

1/2 cup coconut sugar / brown sugar

1/4 coconut oil, melted

1 tsp baking powder

1 cup SR flour (gluten free), sifted

1 tsp cinnamon

1 large carrot, grated

3/4 cup frozen blueberries


METHOD


Preheat oven to 180°c.

Grease a six hole muffin/ mini loaf moulds with coconut oil


  1. In a large mixing bowl, beat eggs with an electric mixer for 1 minute. Gradually beat in the sugar and beat for another minute.

  2. Gradually add the coconut oil and the vanilla, on low speed.

  3. Add the grated carrot, flour, baking powder, baking soda, cinnamon & blend to bowl, mix on low speed until well combined

  4. With a rubber spatula, fold in frozen blueberries.

  5. Using a tablespoon or icecream scooper, spoon two heaped spoonful's of batter into moulds.

  6. Bake on center rack in oven for 20 minutes or until a skewer inserted comes out with little crumbs.

  7. Allow to cool in moulds for 15 minutes, then remove from moulds and allow to cool completely on a wire rack, or go straight ahead and enjoy warm.