So these happened this weekend. They are pretty damn healthy for something so tasty. As I made these with my kids in mind I kept the oil plain (rice bran) and the flour plain.
If I was making these purely for myself I would swap the oil with coconut oil and use either a spelt or buckwheat flour, but then I might have rising issues. A lot of my baking has rising issues so I tend to cook with self raising AND add baking powder for good measure.
BTW, in terms of the sugar, I was using up my rice malt syrup and that is the only reason there are two sugars included. I am normally rather lazy and would just use one kind of sugar. So it would be fine to use 3 tbs of rice malt syrup or 3 tbs of maple. You could probably cut out the sugar altogether by adding pineapple or apple sauce.
And a big confession, after I took this picture I just wanted to ice them. I would recommend a raw cashew icing like this one from This Rawsome Vegan Life, but I didn’t have any cashews and it was raining, so I borrowed some of my husbands cream cheese and whipped it up with butter and icing sugar…a total non-wellness solution, but instantly gratifying and rather delicious…although a bit sickly if you lick the bowl and then try to eat two muffins covered in the stuff. So if you want to ruin your healthy lovelies you can use the frosting from Pinch of Yum. But they really don’t need frosting, they are super moist and sweet already.
BTW sorry about the rubbish picture, I’m experimenting with instagram and had little people dancing around me so couldn’t do a shoot on Sunday. Thought I might take proper shots this morning but we went to the beach with a bunch of people and no more cupcakes left…
- 1 large banana
- 1 large organic carrot
- ¼ cup walnuts
- 1 tsp cinnamon
- 1 cup organic self raising flour
- ½ tsp baking powder
- ⅔ cup oil (I used rice bran oil, but coconut oil would work, as would any veg oil without a strong taste)
- 1 tbs rice syrup
- 2 tbs maple syrup
- 1 egg
- Preheat oven to 175 celcius
- Put carrot, banana and walnuts in a blender (I find the small one works well) and blend until the carrot is speckle sized.
- Mix well with the remaining dry ingredients and then include all of the wet ingredients and mix until combined.
- Pour into greased muffin tins or muffin tins lined with paper cups or silicone.
- Bake for 9-12 minutes checking often at the end.