Tag Archives: Muffins

Jackpot makes Vegan Whole Wheat Spelt Chocolate Chip Muffins

Hello dear readers!

Hope you all had a wonderful weekend and that you soaked up some of that sunshine that came about on the weekend. I think I had a little bit too much sun on Saturday and am now sporting some severe sunburn marks resembling the colour of cooked lobster. I think I’ll stick to the shade for now ;p

After a weekend of eating to celebrate my last birthday in my 20’s which included one or two food comas, I thought I’d share a new recipe with you since I haven’t posted a recipe in a while. I’ve been experimenting with vegan muffins and vegan chocolate chips and wanted to make the perfect combination of a nutritious and hearty breakfast muffin but utilising some sweetness from some vegan chocolate chips I bought not long ago.

VEGAN WHOLE WHEAT SPELT CHOCOLATE CHIP MUFFINS

Ingredients:

  • 2 cups of whole wheat spelt flour
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • a pinch of salt
  • 1-2 tsps of cinnamon
  • 3/4 cups of almond milk (or any other type of soy milk)
  • 1 tbsp of apple cider vinegar (to make a vegan buttermilk)
  • 1 tsp of pure vanilla extract
  • 1/3 cup of pure maple syrup
  • 1/3 cup of coconut oil melted
  • 1/2 cup of mini vegan chocolate chips

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a muffin pan with muffin liners or lightly oil a muffin pan if you are making the muffins without the liners and set aside.
  3. Combine all your dry ingredients together in a large bowl: flour, baking soda, baking powder, salt, cinnamon and then set aside.
  4. In a smaller bowl, create your vegan buttermilk by adding the apple cider vinegar to the almond milk. Let it sit for a few minutes until it curdles.
  5. Add in the rest of the wet ingredients to the vegan buttermilk mixture: pure maple syrup and melted coconut oil.
  6. Mix the wet ingredients together and then pour the wet ingredients into the dry ingredients bowl. Be careful not to overmix the batter.
  7. Fold in the mini vegan chocolate chips into the batter.
  8. Fill each muffin cup about 3/4’s full using an ice cream scoop or large spoon.
  9. Bake in the oven for 20-25 minutes or until the muffin tops have browned slightly. I baked mine for 20 minutes as the muffins seemed to brown more quickly.
  10. Once the muffins have baked, cool the muffins on a wire rack.
  11. Enjoy!

Flour Mixture

Dry Ingredients

Milk Mixture

Wet Ingredients

Wet Ingredients with Dry Ingredients

Muffin Mixture

Adding in the chocolate chips

Muffin mixture in muffin pan

Baked Muffins

Baked Muffins 2

Muffin up close

I was really happy with how this recipe turned out, the muffin was slightly sweet from the hint of maple and the chocolate chips and the spelt flour gave it a nutty taste which I quite liked. A great on the go snack or something to have for breakfast when you don’t know what to eat.

I have been making a few variations of this muffin using mashed bananas for added moisture and sweetness which I have found works really well.

Definitely a recipe I will keep working on and experimenting with until I find the perfect balance but this experiment didn’t turn out too badly!

So readers, until next time!

x

Jackie

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Filed under Breakfast, Dessert, Health Food, Muffins, Muffins, Recipes, Snacks, Vegan

JACKPOT bakes vegan wheat bran banana muffins

Hello all!

Since it’s Wednesday and we are half way through the week, I thought I would post a recipe from one of my latest baking experiments. I made vegan oat bran muffins last time but was keen to try wheat bran this time as I really like the texture of the muffin that comes from utilising wheat bran in place of some of the flour in the muffin mixture.

I was really happy with the results of my muffin experiment as I kind of just improvised and experimented with what I thought would work well in the muffin and the flavour combinations. The resulting muffins were moist, packed full of goodness from the bananas, wheat bran, coconut oil and sweetened with coconut sugar and a dash of agave nectar. I was surprised at how well these muffins turned out so much so I know that I will be making these again and probably putting in other various fruits in the mixture such as blueberries or strawberries.

The muffins were very light and airy to my surprise as I thought that using wheat bran and wholemeal flour would lead to a really dense and heavy muffin but it was definitely the opposite once I bit into one of the muffins to trial them. The bananas give it a nice sweetness and you can taste a hint of coconut from the sugar and the oil which pairs nicely with the bananas.

I gave these muffins to my dad and sister to sample and I was surprised at how quickly my dad scoffed down the muffin. My sister on the otherhand seemed to think it was a bit too wheaty for her liking as she is used to eating things a lot more sweeter and a lot more indulgent when it comes to desserts and muffins. But the fact that she finished the muffin, means it can’t have been all that bad. I had to stop myself from eating more after I trialled the first muffin after it came out of the oven as it was way past my bedtime…curse my late night baking…I understand now where all these extra calories are coming from ;P

So onto the recipe….

JACKPOT’s Vegan Wheat Bran Banana Muffins

Ingredients:

  • 1 Cup of Wheat Bran (you can use oat bran if you can’t find any wheat bran)
  • 1 and 1/4 cup of Wholemeal Spelt Flour
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • 1-2 tsp of cinnamon
  • a pinch of salt
  • 3 bananas mashed
  • 1 cup of vegan buttermilk (1 cup of almond milk or soy milk with 1 tbsp of apple cider vinegar)
  • 2 tbsps of coconut oil (I used a bit less as my bananas were quite large and so I subbed the bananas for some of the oil)
  • 1/4 cup of organic coconut sugar
  • 1 dash of agave nectar (can add more if you want your muffins to be sweeter)

Method:

  1. Preheat your oven to 180 degrees Celscius.
  2. Line a muffin tray with muffin liners or coat your muffin tray with oil if you are not using any liners and set aside.
  3. Add the dry ingredients into a large bowl except for the coconut sugar (wheat bran, wholemeal spelt flour, baking soda, baking powder and salt) and combine with a wooden spoon. Set aside.
  4. Mash your bananas in a smaller bowl with a fork until relatively smooth. You can leave a few pieces in there if you want your muffins to have some banana pieces when you bite into it.
  5. Make your vegan buttermilk by measuring a cup of almond milk and adding a tablespoon of apple cider vinegar. Whisk gently and then let it curdle for a few minutes.
  6. Once the vegan buttermilk has been set, you can add the buttermilk mixture into the mashed bananas bowl.
  7. Add in your coconut oil, coconut sugar and agave nectar into the wet mixture (you can always add more or less sugar depending on your taste buds)
  8. Mix the wet ingredients into the dry ingredients and combine with a wooden spoon being carefully not to overmix the batter.
  9. Using an icecream scoop or a spoon, spoon in the mixture into the muffin liners about 3/4’s full.
  10. Place the muffin tray into the oven and bake for around 20-25 minutes or until you see the muffin tops turn a nice golden brown colour.
  11. Take the muffins out of the oven and place on a wire rack to cool.
  12. You can freeze the rest of the muffins for an easy go to snack for breakfast or when you are feeling peckish.
  13. Enjoy!

PHOTOS:

Dry Ingredients

Dry Ingredients 2

Mashed Bananas

Wet Mixture

Wet Mixture 2

Wet Mixture 3

Mix Wet and Dry

Muffin Mixture

Muffin Mixture into Lined Muffin Tray

Vegan Wheat Bran Banana Muffins

Vegan Wheat Bran Banana Muffins 2

Close Up Muffin

And as always some random food quotes:

So until next time!

x

Jackie

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Filed under Breakfast, Health Food, Muffins, Recipes, Snacks, Vegan, Western

JACKPOTEATS instagrams…

Hello all!

If you are all interested in seeing more of my food and baking experiments you can come view my pictures @jackpoteats on Instagram or you can come visit my facebook page and like my page to see more delicious food at www.facebook.com/jackpoteats. ;P

My instragramming of late…

Vegan Baked Banana Donuts

Vegan Baked Banana Donuts

Pandan Marbled Sponge Cake

Steamed Pandan & Vanilla Marble Cake – second attempt

Healthy Almond Cookies

Healthy Almond Meal Cookies

Steamed Banana Sponge Cake

Steamed Banana Sponge Cake

Oat Bran Muffin

My Oatbran & Banana Muffin eaten for breakfast

Cous Cous Salad

Cous Cous Salad made with Spanish Onions, Cherry Tomatoes, Danish Fetta, Coriander, Mixed Herbs & Capsicum for my weekday lunch

Thomas Dux

Some ingredients I picked up from Thomas Dux from the Weekend – Loving Earth Coconut Sugar, Loving Earth Dark Agave Nectar and some Medjool Dates

Black Star Pastry

Some Black Star Pastry Treats I picked up for Miss Puff from the other weekend ;P

Kit Kat Green Tea

Obssessed with Green Tea Kit Kat – so small but soo delicious!

Chanoma Cafe

Finally visited Chanoma Cafe for some Japanese Sweets – Anmitsu with green tea soft serve, red bean paste & jelly – think I have a new place to eat dessert and just when I thought I was going to cut down ;P

More photos to come…

x

Jackie

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Filed under Biscuits and Cookies, Cake, Dessert, Health Food, Healthy, Instagram, Muffins, Snacks

JACKPOT bakes gluten free and vegan banana and raspberry quinoa muffins

Hello dear readers!

Happy Friday! I’m glad the weekend has finally come around again and cannot wait to have another enjoyable one! I hope you all have a wonderful weekend too! ;P

I thought I’d share with you all one of my recent baking experiments. I recently purchased some quinoa flour (pronounced KEEN-WAH) and wanted to bake some gluten-free muffins after tasting one at the Eveleigh Markets on the weekend. It inspired me to make my own version of a gluten-free muffin which happened to also be vegan as well.

I had some ripe bananas sitting on my bench top and some raspberries in the fridge so decided to make banana and raspberry muffins using the quinoa flour. Quinoa flavour has quite a distinct taste and I think it is more an acquired taste. This first batch of muffins turned out alright in terms of texture and flavours however I definitely think that I needed to add a bit more sweetness to the mixture to counteract the tartness from the raspberries and the strong flavour of the quinoa flavour. I adapted my recipe from Bob’s Red Mill who specialise in various flours (http://www.bobsredmill.com/recipes.php?recipe=7020) but didn’t use any eggs as I was trying to make my muffins vegan as well as gluten-free. I think that I will experiment more with my recipe and tweak it until I get the flavours just right however for a healthy gluten-free and vegan muffin, this wasn’t so bad ;P

JACKPOT’s gluten-free and vegan banana and raspberry quinoa muffins

Ingredients:

  • 2 cups of quinoa flour
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1-2 tsps of ground cinnamon
  • a pinch of salt
  • 1 cup of soy milk (I used almond milk)
  • 1 tbsp of apple cider vinegar
  • 1/3 cup of pure maple syrup (you can use 1/2 a cup if you like a sweeter muffin)
  • 3-4 bananas mashed with a fork
  • 1 cup of raspberries (fresh or frozen)

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a muffin tray with cupcake liners and set aside.
  3. Mix all your dry ingredients together (flour, baking powder, baking soda, cinnamon and salt) with a wooden spoon and set aside.
  4. Pour a cup of soy milk into a measuring cup or a small bowl and mix together with the apple cider vinegar to create your vegan buttermilk. Leave it for a few minutes until it curdles.
  5. Add your vegan buttermilk mixture and the rest of the wet ingredients into a small bowl (maple syrup and mashed bananas) and stir to combine.
  6. Pour your wet ingredients into your dry ingredients bowl and stir with a wooden spoon until just combined. Be careful not to over mix your batter.
  7. Add in the raspberries into your muffin batter and fold them in gently.
  8. Using an ice cream scoop or a large spoon, spoon the batter into the cupcake liners about 3/4’s full.
  9. Bake in the oven for 20-25 minutes. I baked mine for about 25 minutes as my batch seemed to need longer cooking time.
  10. Take your muffins out of the oven and out of the muffin tray and line them on a wire rack to cool.
  11. Enjoy!

Quinoa Flour

Dry Ingredients

Vegan Buttermilk

Mashed Bananas

Wet Ingredients 2

Wet Ingredients 3

Muffin Batter

Muffin Mixture

Muffins

Quinoa Muffins

Quinoa Muffins

Quinoa Muffins

I’ll definitely be experimenting more with quinoa flour and try to get the right consistencies and flavours but for a first attempt I was quite happy with the results. The fact that this muffin is gluten-free, vegan, has no eggs or oil in the mixture and is dairy free is a big bonus =)

So until next time!

x

Jackie

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Filed under Dessert, Gluten Free, Health Food, Healthy, Muffins, Oil Free, Snacks, Vegan, Vegetarian, Western

JACKPOT’s visit to Bills and a recipe for healthy banana bran muffins

Hello dear readers!

I apologise for the long delay between blog posts but between extended family visiting from overseas, celebrating mum’s big birthday and getting the flu as well..it’s definitely been a long few weeks and I’m still feeling under the weather…must be the constant cold changes that I’m still not getting used to. I hope I can post more regularly but hopefully you all can wait patiently for everything to go back to normal =)

Since I haven’t blogged in a while, I thought I’d merge a cafe visit and recipe in the same post due to my lack of posting lately.

So as my cousin was visiting from Singapore, my family and I decided to take my cousin to eat breakfast at the infamous “Bills” in Surry Hills. I’m amazed at how packed Bills gets around 9-10am and that the lines are still like this after many many years of being established and with many new cafes opening in Surry Hills. The lines always seem to be quite lengthy but we were lucky to have arrived at a time where a table was available. We were seated next to the window and we had a good view of the street with the sun shining into the cafe. It was a lovely farewell breakfast for my cousin eating scrumptious food while discussing potential trips to visit Singapore sometime soon.

Ricotta Hotcakes

Ricotta Hotcakes, Banana and Honeycomb Butter $19.50

My cousin and I ordered the infamous ricotta hotcakes for our breakfast and I was not disappointed by my choice. Such fluffy joyous soft pillows of goodness demolished in seconds. I wish that there had been many more stacks of pancakes for me to devour but alas I had to settle with the 3 that were served. The hotcakes are a very popular choice at Bills and I saw that most people were ordering this dish on each table. I have always had a massive sweet tooth so I knew that the sweeter option was the best way to go rather than the savoury one although I must admit the scrambled eggs at Bills are quite delicious as well.

Full Breakfast

Full Aussie Breakfast: Scrambled Organic Eggs, Sourdough Toast, Bacon, Roast Tomato, Swiss Mushrooms with a Pork and Fennel Sausage $24.50

Mr Muscles ordered the Full Aussie Breakfast as he prefers savoury food over sweet food. This dish is quite filling with loads of sides to go with the toast and eggs. Mr Muscles soon devoured this dish till there were no remains left. He was satisfied entirely and left the cafe feeling quite full at this stage. The eggs are cooked so well and so very fluffy and was definitely the highlight of this dish.

Me being greedy, noticed some nice looking bran muffins sitting on the table in the middle of the cafe. I knew I wanted to try one so I decided to order one takeaway. The muffin was a ricotta, apple, coconut and bran muffin. At first after hearing the flavours I wasn’t sure how this would taste but after tasting a bit of it, I fell in love with this muffin. It was quite a filling muffin but had a lovely taste to it. I didn’t taste too much of the ricotta but more so the coconut and the bran. After I ate this muffin I knew I wanted to try and replicate the flavours I had tasted in this muffin so hence the recipe post.

I decided to make my own version of Bill’s bran muffins but obviously adapting it to make a bran muffin without using eggs and without using any butter or oil. I was surprised at the results of my muffins and how well they turned out so much so that I’m going to be making another batch quite soon. I didn’t really follow any set recipe as most of it was kind of based on feeling but here is what I used to make healthy banana bran muffins.

HEALTHY BANANA BRAN MUFFINS

Ingredients:

  • 1 and 1/4 cup of wholemeal spelt flour
  • 1 cup of oat bran
  • 1/2 tsp of baking soda
  • 2 tsps of baking powder
  • a pinch of salt
  • 2 generous teaspoons of ground cinnamon
  • 1/4 cup of raw organic honey (you can replace this with agave, coconut sugar or another type of sugar substitute to make them vegan)
  • 2 tsps of pure vanilla extract
  • 1/2 cup of soy milk (I used almond milk)
  • 3-4 ripe bananas mashed (I used 4 bananas)

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a muffin tray with muffin liners and set aside.
  3. Mash your bananas in a small bowl using a fork until you have a rather smooth consistency. Doesn’t matter if you still have some small banana pieces left in the mash.
  4. Combine all the dry ingredients (flour, oat bran, baking soda, baking powder, salt and cinnamon) into a large bowl with a wooden spoon. Set aside.
  5. Combine all your wet ingredients together (honey, vanilla extract, soy milk and mashed bananas) in a smaller bowl and whisk for a few minutes.
  6. Pour your wet ingredients into your dry ingredients bowl and using your wooden spoon mix the muffin batter till combined. Be careful not to overmix the batter.
  7. Fill each muffin liner using an ice cream scoop or spoon and fill the muffin liners about 2/3’s full.
  8. Bake in the oven for approximately 20 minutes or until nicely golden brown on the top.
  9. Take the muffins out of the muffin tray and set on a wire rack to cool.
  10. You can enjoy them as they come out of the oven or freeze them to be eaten later on.
  11. Enjoy!

Mashed Bananas

Oat Bran

Flour Mixture

Dry Ingredients

Dry Ingredients 2

Wet Ingredients

Combining Wet and Dry

Filled Muffin Liners

Baked Muffins

Banana bran muffins

Banana Bran Muffins 2

Banana Bran Muffins 3

Banana bran muffins 4

I loved these muffins and was really surprised at how good these muffins tasted. I think the oat bran gave it a really nice texture and I was even more surprised that they weren’t dry. Usually I have to cook muffins for 25 minutes approximately but these were done in 20 minutes. The batter was also very easy to whip up so hence why I will be making another batch soon. The best thing about these muffins is that they freeze well and you can just heat them up in the morning for quick go to breakfast. You definitely get a lot of fibre and nutrition from the oat bran and the wholemeal spelt flour but the soft bananas and the sweetness from the honey really work well together. I love how this recipe doesn’t use any eggs or oil or butter and yet the result was still really delicious. Also I knew these muffins had to taste somewhat nice as Mr Muscles had 2 in one go and that usually means that he really likes it if he asks for seconds ;P

I thought I’d also share with you all some other photos of my baking experiments over the past few weeks.

Steamed Pandan Sponge Cakes

I made these Steamed Pandan Sponge Cakes for my brother while he is visiting however I think I need to work on the texture as they came out a little dry and there was not enough sweetness to it as my brother mentioned a few times. I will definitely need to keep experimenting further with this recipe.

Anzac Cookies Vegan

I also made these Vegan Anzac Cookies on my day off on Anzac Day however was slightly disappointed as they didn’t really taste of anything. I think using rice syrup instead of the usual golden syrup really changed the taste and the texture of these cookies. There was definitely not enough sweetness in the cookie.

Granola

That same day I also made some of my own granola/toasted muesli filled with plenty of ingredients such as chia seeds, coconut, dried apricots, raw blanched almonds, pumpkin and pepita seeds and of course rolled oats. I used honey this time to sweeten the granola and some coconut oil for baking. I was really happy with how these turned out as it had a lovely crunch and I loved the bits of muesli that had stuck together in the process to make big granola clusters.

So until next time dear readers!

x

Jackie

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Filed under Banana, Biscuits and Cookies, Breakfast, Cafe, Eggs, Granola, Health Food, Muffins, Oil Free, Pancakes, Pandan, Recipes, Restaurant, Snacks, Sydney, Toast, Toasted Muesli, Western

JACKPOT’s baking experiments…

Hello dear readers!

Hope you had a wonderful weekend!

I know it’s been a bit slow on the posting front but I’ve been having a not so lucky month this April and been busy with lots of training for basketball as well. Hopefully I’ll be able to post a few new posts soon but bear with me in the meantime!

I made vegan Chocolate Pear and Almond Muffins a few weeks ago for Miss Shortee’s birthday and I forgot to post the recipe but because the muffins didn’t turn out as what I really wanted I won’t be posting the recipe this time around and will just show you the photos from this baking experiment until I perfect the recipe further. To be honest, I moulded this recipe on the fact that I bought some lovely pears from the supermarket and really wanted to bake with them. Also, I had some whole raw blanched almonds in my pantry so figured that this might go well with the chocolate and the pear in the muffins and so voila chocolate pear and almond muffins resulted ;P

I definitely need to work on the presentation of these muffins as I think i overfilled the cupcake liners and some of the batter spilled a bit over the sides of some of the muffins due to me greedily wanting to fit all the batter into just 12 muffins when really it could have made quite a few more muffins but taste wise the muffins were soft with a nice little crunch from the almonds. I would also probably cook the pears down to make them softer next time around as I thought they were still quite hard after baking them in the oven.

Pears

Dry Ingredients

Wet Ingredients

Muffin mixture

Muffin Mixture 1

Muffin Mixture 2

Muffin Liners

Out of the Oven

Muffins

Muffins 2

Muffin Close Up

Muffin Close Up 2

And I thought I’d post a picture of another baking experiment where I made my version of “Bolu Kukus” aka Indonesian steamed sponge cakes using pandan and strawberry pastes to make those lovely bright colours in the sponge. I was really happy with this as the sponge cakes “bloomed” as my mum would say. A lot of the time after baking these sponge cakes, my sponge cakes didn’t bloom and I was really starting to think that I was no good at baking these sponge cakes anymore but luckily this time around something must have worked out. Can’t wait to make these again! =)

Sponge

Bolu Kukus

Stay tuned for my upcoming restaurants posts on Graze at Pyrmont and Lox Stock & Barrel at Bondi Beach…

Until next time

x

Jackie

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Filed under Asian, Cake, Indonesian, Muffins, Recipes, Vegan, Western

JACKPOT bakes gluten free paleo carrot cake muffins

Hello dear readers!

Happy Wednesday! Wednesday means it’s time for a new recipe post. Sorry for the delay in posting but it’s been another busy week and after all the birthday celebrations, I have come down with the cold and flu so have been trying to overcome the sickness despite lacking quite a bit of sleep.

I baked some gluten-free paleo carrot cake muffins for Mr Muscles last week for his birthday. Mr Muscles loves carrot cake so I knew I wanted to bake carrot cake and I thought why not make them into muffins as then he could share them with all his friends and workmates on his birthday. I searched on the net for a few recipes as I’m only starting to bake paleo as I can see a new trend towards this and more and more people seem to be interested in eating paleo. I found this recipe at Multiply Delicious (http://www.multiplydelicious.com/thefood/2011/08/gluten-free-carrot-muffins/) and adapted the recipe from this. I wanted to bake the muffins using my natural blanched almond meal so I just subbed this in for the almond flour in the recipe instead. Mr Muscles put these on a plate for his co-workers to try and he told me that once he went back to the kitchen, they were all gone. Always a good sign when a plate full of muffins disappears in no time at all. I can safely assume that his coworkers enjoyed the muffins. Mr Muscles even checked the rubbish bin to see whether anyone had chucked out the muffins but upon inspection, he noted that there were no appearances of muffins in the bin. I’m definitely going to keep trying different paleo recipes to mix things up a bit and Mr Muscles seemed to really like the muffins so I was more than happy that they were enjoyed by the birthday boy himself =).

Gluten Free Paleo Carrot Cake Muffins (adapted from Multiply Delicious)

Ingredients:

  • 1.5 cups of natural blanched almond meal
  • 1/2 tsp of baking soda
  • 1-2 tsps of cinnamon (I like the taste of cinnamon in carrot cake so I added a lot more) + additional cinnamon for the topping
  • pinch of sea salt
  • 3 free range eggs
  • 2 tbsps of organic coconut oil
  • 1 ripe banana mashed with a fork
  • 1/3 cup of pure maple syrup (I used more maple syrup as my banana wasn’t that ripe and I was scared that the muffins wouldn’t be sweet enough)
  • 3 medium-sized carrots grated
  • 1/2 cup of walnuts broken into pieces

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line your muffin tray with muffin cups and set aside.
  3. In a large bowl, combine all your dry ingredients together: almond meal, baking soda, cinnamon and salt together and set aside.
  4. In another bowl, mix your wet ingredients: eggs, oil, mashed banana and maple syrup and whisk until combined.
  5. Add in your grated carrots and walnuts into the wet ingredients mixture until just combined.
  6. Stir the wet ingredients into the dry ingredients.
  7. Using an ice-cream scoop or a large spoon, fill up your muffin cups 3/4 full and then add a bit of cinnamon to the top of each muffin.
  8. Bake your muffins for around 25 minutes.
  9. Take your muffins out of the pan and let them cool on a wire rack.
  10. Enjoy!

Grated Carrots

Dry Ingredients

Mashed Banana

Wet Ingredients

Wet Ingredients Combined

Carrot Mixture

Carrots and Nut Mixture

Carrot Cake Muffin Mixture

Muffin Mixture

Carrot Cake Muffins

Carrot Cake Muffins2

Carrot Cake Muffins 3

I think the banana really helped with keeping the muffins moist. The muffin itself is packed full of goodness with the bananas, carrots and the almond meal. I think this muffin is perfect for a hearty filling breakfast or a small snack on the go. I’m definitely going to try and tweak this recipe a bit more. I was a bit concerned at one stage because I thought I had put in too much carrot as the mixture was very orange but luckily it didn’t affect the end product. My only qualm about this recipe was how long it took to grate the carrots. I didn’t realise how long it takes to grate one carrot let alone three carrots and by the end of it, I think I had covered most my benchtop in orange grated carrot as some of it kept falling over the bowl and after all that grating,  I really felt I got a good workout done in the process. I love using almond meal as well especially when I’m making banana bread or banana muffins. If you weren’t doing the whole paleo diet thing, I’m pretty sure you could sub the almond meal with spelt flour or wholemeal flour, obviously bearing in mind the texture would be a bit different but I’m sure still tasty nonetheless ;p

So dear readers, what’s your favourite type of cake? Are you a carrot cake lover like Mr Muscles? Happy to hear some comments from all of you! =)

Until next time!

x

Jackie

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Filed under Cake, Dessert, Gluten Free, Healthy, Muffins, Nuts, Paleo, Recipes, Snacks, Western