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1 Carrot Cake Muffins (Wheat-free, Sugar-free)

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Carrot Cake Muffins (Wheat-free, Sugar-free)

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Ingredients

18 portion(s)

Carrot Cake Muffins

  • 300 grams carrots, roughly chopped
  • 100 grams zucchini, roughly chopped
  • 100 grams Pineapple, diced
  • 110 grams spelt flour
  • 110 grams rolled oats
  • 3 eggs
  • 60 grams Rice malt syrup
  • 2 teaspoons cinnamon
  • 1/2 teaspoon Nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon vanilla extract
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  • 6
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    easy
    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Carrot Cake Muffins

  1. Preheat oven to 160C

  2. Add carrots & zucchini to TM bowl and grate 5secs/speed 5

  3. Add all remaining ingredients and mix Counter-clockwise operation/ 1 min / sp 2 until all combined, stir through hole of TM with spatula throughout

  4. Pour mixture into 18 silicon muffin/cupcake cases

  5. Put in oven and bake for 30-40 minutes

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Amazing! Thank you..crunchy,

    Submitted by kelly1 on 25. September 2016 - 18:21.

    Amazing! Thank you..crunchy, moist,  fruity and healthy! I made muffins. I didn't have any rice malt syrup so substituted agave juice and they turned out brilliantly. Also iced them thinly with lemon icing to add a little more sweetness. Will definitely make them again!

     

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