One bowl carrot cake muffins – Life in the South

One bowl carrot cake muffins will simplify your life. They are vegan, fluffy an loaded with all the good stuff. The hidden veggies, since my toddler and husband can spot vegetable a mile away are just sublime and adds to the uber fluffiness. These little bubs of goodness are pros at fooling even the very picky eaters of them all.

We’re home alone once again and it gets pretty tricky for me after a while what to feed my very prone to fast food munchkin. He seriously loves everything that is not good for you (that looks kind of bad for a health freak mom like me), but what can one do? He likes what he likes! So I’ve made my peace with it, but I’m not giving up, not in the least!

So I try to sneak veggies in wherever I can, as long as there is a decent amount of taste and fat loaded in the meal, he’ll eat it! I try to stick to vegan butter, whole foods, and wholemeal products. I try to stray away from dairy as much as I can, just because he has a lot of allergies (something he got from his dad). I can hear my mother’s voice in my head, just give him what he likes to eat, but when all has failed I will, but for now, I keep on marching on.

I hope there are other mommies who are struggling like me, not that it’s a struggle it’s just something to add on to your list of to do’s, you know.So give me any recipe that is loaded with vegetables that all toddlers love, I mean how easy will that be? You’ll wake up, heat up a muffin, no tears or head side turning. Hashtag heaven and that equals peaceful breakfasts lunch and dinners. Just imagine!

But I guess any parent or most parents (except if your kid is an angel) has their struggles and feeding our little munchkin has been one of mine for sure! He loves these muffins btw so I guess from one picky eater to the other, this recipe is one to give a go.

Recipe

Prep Time

Cook Time

4 - 6 People

Serves 2

Beginner

Difficulty 0

Ingredients

1 medium mashed banana (around 1/3 cup)
2 medium carrots grated (around 3/4 cup to 1 cup)
1/2 cup coconut sugar
1/4 cup coconut oil
1 flax egg (1/4 cup flax seeds in 1/3 cup water)
1 tbsp apple cider vinegar
1 tsp vanilla essence
1 cup spelt flour or wholemeal flour
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cardamon
1/4 tsp ginger
1/2 tsp salt
1 tsp maca powder
1/4 cup chopped pecans or walnuts

Coconut cream frosting

200ml cooled coconut cream
2-3 tbsp agave or coconut nectar
1 tbsp lemon juice
pinch of salt
Toasted coconut flakes

Method

Preheat oven to 175 degrees Celcius.
Mash the banana and add the grated carrot, coconut sugar, flax egg, apple cider vinegar, coconut oil and vanilla essence.
Sift in the flour, almond meal, baking powder, baking soda, spices and salt. Mix well and then fold in the pecans.
Add a few splashes of almond milk if the batter is too thick.
Scoop 2-3 tbsp of the batter into muffin paper cups and bake for 20-25 minutes until brown on top and cooked through.
Leave to cool before frosting with coconut whipped cream.

Whipped coconut cream

Pour the coconut cream into a cooled bowl.
Beat slowly while adding the sugar until the cream thickens.
Pour into a piping bag, frost the cupcakes and then drizzle over coconut nectar and toasted coconut.

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