Healthy Purple Carrot Muffins
Tuesday, 23 December 2014 12:16 0 comments)

Helloooo everybuddy!
I'm finally back, for good.
So, I decided to go for a fresh new start with this blog and this time I am going to talk about my real passions, which are cooking and travelling.
I'll be writing about my travels, my language learning journey, my healthy meal plans and I'm, of course, going to be sharing with you all a whole bunch of great recipes I tried, as well. :)

So, now let's get into the real stuff, which is to say FOOD!
Today was my last day of school before Christmas break, therefore, as I had a lot of time on my hands, I spent the whole afternoon in the kitchen experimenting. The result, along with a vitelotte potato and cauliflower soup which I'm going to be blogging about soon, was a full tray of deliciously moist and absolutely guilt-free (because super duper healthy) purple carrot muffins.
It all began this morning, basically, when a classmate, out of the blue, exclaimed: "you should definitely give purple carrots a go, they're amazing!". Long story short I asked my dad if he could buy those carrots I had never heard about, while he was shopping for groceries and he did. Later on during the morning a really good friend of mine suggested that I should make a cake with them and I decided to go for it, trying to healthify as much as I could the recipe of the traditional carrot cake, and  I came up with this one.
You can have these muffins for breakfast, but they're also perfect as a mid-afternoon snack or as a light dessert!

(sorry for the awful quality of the picture, it was rather dark in the evening when these came out of the oven...)

Yield: 6-8 muffins

40 g almond meal
85 g whole wheat spelt flour
2 tablespoons shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch salt
2 flax eggs
80 g agave syrup
65 g olive oil
1 purple carrot, shredded

In a small bowl, mix all the dry ingredients and, in a bigger one, put oil, agave syrup and the flax eggs, then stir well.
Slowly add the dry ingredients into the wet ones and then add the shredded carrot.
When you've mixed it all together well, pour the batter evenly into 6 muffin tins and bake in preheated oven at 350°F/180°C for 20/25 minutes, until toothpick comes out of the muffins clean.
Let them cool at room temperature for 15 minutes and enjoy a healthy treat straightaway, or freeze for later!

I hope you liked this recipe, let me know if you try it and what you think of it. :)

Martina xx

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