Sugar Free Carrot Cake Muffins (Gluten Free)
Gluten-free, Dairy-free, Soya-free, Sugar-free carrot cake.
Ingredients
- 2 ripe bananas
- 60 g dates - pitted
- 30 g dried apricots - preferably the brown ones without sulphites
- 30 g dried mixed fruit
- 2 medium carrots
- 60 g coconut oil - I used Biona mild that doesn't have any taste
- 2 medium eggs - ideally organic
- 1 tsp ground flax seeds
- 75 g Free From Fairy plain gluten free flour
- 75 g ground almonds
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp mixed spice
- 1 tsp ground cinnamon
For the optional frosting
- 250 g cream cheese - make sure you use full fat
- 1 orange - zest only
- 4 tsp honey - or maple syrup
Instructions
- Grate the carrots.
- Place all the fruit and the grated carrots along with the oil and eggs into a food processor or mini chopper and leave to mix on high for a couple of minutes.
- Add all the remaining ingredients and mix for a further minute or so. By this time the carrot will be nicely chopped up and won't be noticed!
- Spoon the mixture into cupcake cases in a muffin tray.
- Bake in a pre-heated oven at 180 degrees (160 degree fan oven), gas mark 4 for 17 - 20 minutes until springy to the touch.
- Leave to cool and add frosting if you want it. To make the frosting combine all the ingredients together in a bowl and divide between the cakes.
Notes
Nutrition facts for information only.
Nutrition (Approx)
Calories: 246kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 191mg | Potassium: 295mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2147IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg