#FreeFromEaster Spiced Carrot Muffins.

freefromeaster

From this month onward I’ll be collaborating with a group of fabulous free from bloggers to bring you themed recipes – this month’s theme is #FreeFromEaster – treats to bake with the children. I’ve created some delicious spiced carrot muffins which I loved making with my two little people – they enjoyed taste testing them too!

You can find my recipe below, be sure to check out Mel’s (Le Coin De Mel) yummy recipe from yesterday, as well as Nathalie’s chocolate marshmallow crispie squares, Emma’s berry breakfast Easter nests and Midge’s apple, date and walnut hot cross buns and Rebecca’s quick chocolate cream nests. Keep your eyes peeled for recipes from Vicki, Laura, Kirsty, Kate, Eb, GraceMandy, and Nova.

Dairy, soya, gluten, wheat & refined sugar-free spiced carrot muffins.

Makes 16.

You will need –

340g plain flour (I use Vicki’s gluten and rice free flour blend).
1 tbsp baking powder.
80g coconut sugar.
50g melted dairy free butter (such as Vitalite).
A pinch of salt.
1 egg.
1 tsp cinnamon.
1 tsp nutmeg.
200ml orange juice.
1 medium carrot – grated.

In a bowl, combine the flour, coconut sugar, salt, cinnamon and nutmeg before adding the melted dairy free butter, orange juice and egg. Fold until you have achieved a paste like consistency.
Stir in the shredded carrot and fold again until all the carrot is coated in the mixture.
Divide equally into muffin cases and bake for 15-20 minutes at 200 degrees.

Keep your eyes peeled for a round-up of my favourite #FreeFromEaster posts and be sure to check out the recipes from all the other fabulous free from bloggers!

#FreeFromEaster spiced carrot muffins.

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15 Comments

  1. 16th March 2017 / 11:00 am

    Such a perfect recipe for cooking with kids Chloe and lovely and healthy too!

  2. 16th March 2017 / 4:07 pm

    Love this post Chloe, I adore bakes with spices in them, they’re especially scrummy when still slightly warm and you can’t beat the cooking smells they make xxx

  3. Isobel Clarke
    16th March 2017 / 5:02 pm

    Do you use self raising flour for these please ? Also can I substitute another sort of suger instead of coconut suger ?

    • 16th March 2017 / 6:41 pm

      No I use a plain flour blend and baking powder and yes you can use any sugar x

      • Isobel Clarke
        16th March 2017 / 7:17 pm

        How much baking powder do you use and is it special gluten free baking powder ?

        • 16th March 2017 / 7:21 pm

          1 tbsp and it’s Dr Oetker baking powder x

          • Isobel Clarke
            16th March 2017 / 8:10 pm

            Is that 1 tablespoon ? Sorry I’m new to gluten free cooking.

          • 17th March 2017 / 6:30 pm

            Yes 1 tablespoon x

  4. 16th March 2017 / 8:31 pm

    I love the little hand in the photo! Great healthy bake.

  5. 20th March 2017 / 10:20 am

    Perfect! My hubby is dairy free and loves carrot cake. Totally going to give these a go x

  6. 22nd March 2017 / 9:04 pm

    Ooh yum! These sound fab!! Vicki’s flour is fab isn’t it – I’ve made both my #FreeFromEaster bakes with it – and they both turned out nicer than when I made the exact same bakes with gluten-y flour! There’s like an extra flavour dimension going on there! Eb x

  7. 24th March 2017 / 3:13 pm

    Oooh yum! I love Vicki’s flour too, it is amazing! These cupcakes look and sound so good, I love carrot cake x

  8. 26th March 2017 / 8:25 am

    Love flavour combination! And so easy to make Peachick Friendly – will have to give these a go!

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