Carrot Cake Muffins

Hello Everyone,

I hope you're having a great week so far.It's Sunday and I'm very pleased with myself,because I got quite a few things done this week!School starts tomorrow and I try my best to do the most of my last day of summer break.Why do all good things have to come to an end?It feels like yesterday was 1 July and I was packing for vacation,all exited for the upcoming adventures,but we've already entered the month of September,sick!Looking back,I've had the most amazing summer break in a long time with lots of incredible moments to remember ;)

Either way,today it's all about those delicious,moist and flavorful carrot cake muffins.And guess what....I've used no oil for this recipe and they are very low in fat!
Those goodnesses are very similar to ones in my previous post on Cherry Muffins,the bather is the same I've just replaced the cherry's with grated carrots,added some nuts and coconut flakes and switched up the spices.What I'm trying to say is that you could also do chocolate,blueberry,pumpkin or even lemon muffins using the same bather,only replacing a few ingredients.
To put it in a nutshell,I'll see you next week with a new recipe,enjoy your Sunday and let's get started with the recipe!

Carrot Cake Muffins

Ingredients
-1 cup grated carrot or pumpkin
-1/2 cup buckwheat flour
-1/2 cup oat flour
-1 tsp baking powder
-1 tsp baking soda
-1 tbsp apple cider vinegar
-1 cup pitted dates
-1/5 cup hot water
-1/2 cup apple sauce
-1/4 cup coconut flakes
-1/4 cup chopped nuts or raisins
-1 tsp ginger
-6 tsp cinnamon
-2 tsp vanilla extract
-1/2 dark chocolate bar

1.Preheat your oven to 200°C/400°F and lay out your muffin molds.

2.In a large mixing bowl,whisk together flour,baking soda,baking powder,coconut flakes,nuts or raisins,grated carrot and spices.

3.Soak your dates in hot water for 5 min,blend until smooth.

4.Combine the dry ingredients with the blended dates,apple sauce and apple cider vinegar.

5.Spoon the bather into your muffin molds and bake for 30-35 min or until a toothpick inserted comes out clean.

6.Melt the chocolate and spread onto your muffins,it really makes a difference!

Enjoy <3

Cherry muffins

Hello everyone,

I'm leaving for Amsterdam tomorrow morning (Yey!) and I can tell you that my levels of excitement are high! Anyway,because of the weather forcast we will have to wake up really early to avoid the heatwave and I don't think that anyone will be craving breakfast at 5 a.m. Thankfully,we had a bunch of freshly picked cherries at home and I decided to make some breakfast muffins we could munch on in the car.

Those muffins are very light because there is no oil or fat involved,which makes me really fond of this recipe,and the cherries add moisture and flavour.I would also recommend adding lots of spices and vanilla extract,otherwise they might taste a little dull. The muffins taste their best when they are still warm and served with ice cream,YUMM...but I believe that they will make a pretty good breakfast on-the-go :) To put it in a nutshell,I will let you know how our trip to Amsterdam went and I hope that you will like this recipe.

Cherry muffins

Ingredients -1 cup cherries,pitted and chopped -1/2 cup buckwheat flour -1/2 cup oat flour -1 tsp baking powder -1 tsp baking soda -1 tbsp apple cider vinegar -1 cup pitted dates -1 cup water or plant milk -1/2 cup apple sauce -2 tsp ginger -1 tbsp vanilla extract

1.Preheat your oven to 200°C/400°F and prepare your muffin molds.

2.Combine all the dry ingredients in a mixing bowl.

3.Blend the dates with water until you get a smooth consistency.

4.Combine the dry ingredients with the wet ingredients and fold in the cherries.

5.Spoon the bather into your muffin molds and bake for 25-30 min or until a toothpick inserted comes out clean.

Enjoy <3