With two constantly snacking males in the house, it is absolutely essential to have healthy snacks on hand to avoid hangry house inhabitants.

I am regularly looking for and adjusting old recipes to make them more healthy for my family (and me).

So my latest quest was carrot cake, an all time favorite of mine. But it is normally full of sugar and other ingredients I didn’t want my family to snack on. It’s fine now and then for desert, but surely not for everyday snacking. This is what I came up with and, if I must say so myself, they came out scrumptious!

Ingredients:

To make 12 muffins you’ll need:

  • 1 cup of oat flour (I ground up rolled oats in my blender until fine)
  • 1 teaspoon baking soda (bicarb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla seeds
  • 1 teaspoon ground cinnamon
  • 3/4 cup honey (replace with sugar for vegan version)
  • 1 ripe banana
  • 2 large eggs (we get ours from our homestead) (replace with 6 Tblsp aquafaba for vegan version)
  • 2 Large carrots, grated
  • 1/2 cup broken walnuts
  • 1/2 cup shredded coconut
  • 1/3 cup melted virgin coconut oil

Instructions:

Pre-heat your oven to 180C / 350F (I used my coal stove, but this is for reference). Butter your muffin pan.

Blend rolled oats to a fine flour in your blender, add baking soda, salt and cinnamon. Put the dry ingredients in another bowl to use the blender again for the wet ingredients. Add the grated carrots, nuts, coconut and vanilla to the dry ingredients and stir with a wooden spoon until thoroughly mixed.

Beat your eggs on the mixing setting in your blender until frothy and light, add sugar and banana and mix together for a couple of minutes (about 2). Now add the melted coconut oil and mix well until combined.

Add the wet ingredient to the dry and mix well. Spoon your mixture into the prepared muffin pan and bake for 15-20min. Use a toothpick inserted in the centre of the muffin to check if they are completely done. If the toothpick comes out clean, they are ready to be removed from the oven.

If you can contain yourself, let them cool before enjoying. They will keep for a couple of days in a sealed container.

Author

Aloha! I'm Carien. I live in South Africa in an area called the Swartland (Black Land). I live on a small holding (Homestead) and I am a full time house wife with one husband (yes, only one), one son, one dog, a few sheep and plenty of chickens. Living as natural as possible is a passion of mine. Inclined to a mostly organic vegetarian diet I tend to post healthy food recipes, green tips and information on natural and organic and natural living.

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