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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
  • 6
  • 7
    easy
    Preparation
  • 8
    • 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 / 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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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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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