Ultimate GF/DF Carrot Cake Muffins with Cashew Icing

Has anyone said carrot cake for breakfast? Yes! You can now whip up deliciously guilt-free, naturally sweetened muffins! These gluten and dairy free muffins are nutrient-dense, fibre-rich, and naturally sweetened treats with healthy fats, antioxidants, and immune-boosting ingredients. Tasty and great for digestion, energy, and overall well-being.

Packed with the goodness of GF oats, free-range eggs, and cold-pressed coconut oil, these muffins are the perfect blend of nutrition and taste. Sweetened with ripe banana, Medjool dates, and a touch of maple syrup, they offer a delightful sweetness without refined sugars. The grated carrots and walnuts not only add texture but also boost your intake of vitamins and minerals. Allergic to nuts? Replace with pumpkin seeds! Topped with a creamy, cashew nut icing sweetened with honey, these muffins are the ultimate wholesome treat that you and your gut will relish. Bake a batch and treat yourself and all your loved ones to a healthy indulgence!

Ingredients (for 12 muffins)

• 70g GF oats (thick cut)

• 70g GF whole flour

• 1tsp baking powder (aluminum free)

• 4 large eggs (free-range / separated)

• 100g coconut oil ( virgin / cold pressed)

• 1 large ripe banana

• 5 medjool dates (pitted)

• 1 tbsp maple syrup

• 1 tsp vanilla paste

• 2 tsp cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/2 tsp bicarbonate of soda

• 1/2 tsp Himalayan salt

• 200g carrots (grated)

• 1/2 cup raisins, sultanas or currants (sulphur-free)

• 1/2 cup chopped walnuts (or pumpkin seeds)

For the icing

• 1 cup cashew nuts (raw - soaked overnight and drained)

• 1/4 cup honey

• 1 tsp vanilla paste

• 1/2 tsp cinnamon

• 1 tbsp lemon juice

• 1 tbsp water

  
  

Procedure

1. Blend the wet ingredients: In a blender or food processor, combine the eggs yolks, banana, dates, maple syrup, coconut oil and vanilla until smooth and well mixed.

2. Mix the dry ingredients: In a large bowl, combine the oats, gluten-free flour, spices, salt, bicarbonate and baking powder. Stir in the grated carrots, raisins and chopped walnuts.

3. Combine wet & dry: Pour the wet mixture into the dry ingredients and stir until combined.

4. Fluff it up: In a clean bowl, whisk the egg whites with salt until peaks form. Stir in half into the batter; gently fold in the other half.

5. Prep for baking: Line a muffin tin with paper liners; divide the batter evenly among the muffin cups.

6. Bake: Preheat the oven to 180°C (350°F) and bake the muffins for about 20 minutes, or until a toothpick inserted into the center comes out clean (don't over bake).

7. Make the icing: In a blender, combine the cashew nuts, honey, vanilla, cinnamon and lemon juice. Blitz to desired consistency, taste and adjust flavours; add the water if necessary. Reserve in the fridge.

8. Be patient: Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack. Don't eat them just yet...

9. Icing time: Once the muffins have cooled down, disribute the icing (with spoon or piping bag). Sprinkle with extra cinnamon... Is your mouth watering? Go on then, dig in.

   
   

Nutritional Values (appox. for 1 muffin)

• Calories: 260

• Total Fat: 17g

  • Saturated Fat: 9g

  • MUFAs: 5g

  • PUFAs: 3g

  • Cholesterol: 68mg

• Total Carbohydrates: 25g

  • Dietary Fiber: 3g

  • Sugars: 15g

• Protein: 4.5g

• Vitamin A: 950 IU

• Vitamin C: 2.5mg

• Calcium: 50mg

• Potassium: 300mg

Enjoy!