Carrots aren’t my favourites, but I like to snack on them with hummus or once in a while I like a warm bowl of carrots soup.
Albeit that doesn’t happen a lot that I include them in my diet, I do think carrots and baking is always a good combination. Strangely enough I don’t do it that often. I know my friends they love and rave about the carrot cake with buttercream frosting, it just doesn’t get me excited.
I recently bought a big bunch of carrots and I thought of making a soup. My husband, god knows I love him but sometimes he is the biggest pain when it comes to eating a few vegetables made a saddest face.
And then just then I thought of baking carrots muffins! But I wanted to make them more exciting, delicate and not stodgy. So I flavoured these beauties with lavender and they have definitely become one of my favourites. These muffins are quick, healthy, moist and packed with flavours.
I like to add coconut flakes, sultanas to these muffins but you can certainly add chocolate chips. Do give these muffins a try!
- 200g plain flour or all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 200g grated carrots
- 150g packed brown sugar use more if you like more sweetness
- 50g coconut flakes (optional)
- 3 eggs
- 100g coconut oil
- 1 tsp vanilla extract or powder
- 1 tsp edible lavender flower buds crushed
- ½ tsp ginger powder
- 100g golden sultanas
Preheat the oven to 180C/350F. Line the muffin mould with liners.
Mix the flour with salt, spice powder, lavender flower buds, baking powder and soda. Grate the carrots.
In a mixing bowl add coconut oil and sugar, whisk them together. Add eggs one at a time, whisk it well. Add the carrots and mix it well. Fold the flour in 3 parts. Fold in the sultanas and coconut if you are adding.
Pour the batter in the lined muffin moulds. Bake it in the preheated oven for 20-25 minutes.
Serve warm with tea!