These little muffins are bursting with flavours. Enjoy them as a pudding or on their own as a snack and remember you’re helping your eye health with all those carrots!!
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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 75 g gluten and wheat free flour
- 1/4 tsp baking powder
- 55 g ground almonds
- 1 tbsp arrowroot powder
- pinch of salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 4 egg whites
- 110 g runny honey
- 1 1/2 tbsp rapeseed oil
- 2 carrots grated
- grated zest of 1 orange
Ingredients
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Instructions
- Preheat the oven to 200oC and line a 12 hole mini muffin tin with paper cases.
- Sift the flour and baking powder into a large mixing bowl and add the almonds, arrowroot, salt and spices and stir.
- Put the egg whites, honey and oil in a blender or food processor and blitz until smooth and thickened.
- Gradually stir the egg white mixture into the dry ingredients, then add the carrots and orange zest and mix thoroughly.
- Fill the muffin cases to just over halfway.
- Bake in the oven for about 35 minutes then transfer to a wire rack to cool.
- Keep for about 3 days in an airtight container.
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