Well it is #nationalcakeweek so why not celebrate with some healthy carrot cake muffins 🙂

Super simple to make, they make the whole house smell divine and you really can’t tell that they are healthy 😀

I actually had one for breakfast this morning with a little Greek yogurt on top 🙂 Delish! 😀

Ingredients – (makes 6 muffins) 

• 1/4 cup coconut oil
• 2 egg yolks
• 1 tsp. vanilla extract
• 5 tbsp. honey
• 5 tbsp. sugar free butterscotch syrup (or maple syrup if you don’t have butterscotch but add butterscotch to your shopping list for next time because it is dabomb.com :D)
• 1/2 cup almond milk (or cows milk if you prefer)
• 1.5 tbsp. cinnamon (you can add more to your liking – smell the mixture and you’ll know if you want to add more)
• 3 tbsp. coconut sugar
• 1/2 tsp. bicarbonate of soda
• 1 tsp. baking powder
• 3/4 cup self-raising wholemeal flour
• 1 grated carrot
• Handful chopped walnuts
• Handful raisins

Directions

1. Pre-heat the oven to 180 degrees / gas mark 4
2. Add all the ingredients into a bowl in the order they appear above mixing well when adding each ingredient to ensure even spread
3. Pop your muffin cases onto an oven tray or into a silicone cupcake holder if you have one (I used one as it helps to keep the mixture together whilst it’s baking)
4. Spoon the mixture into the muffin cases (leaving enough room for them to rise a little)
5. Bake in the oven for 35-45 minutes (insert a knife and they are done when the knife comes out clean)
6. Leave to cool (so hard because they smell so good)!

Enjoy! 😀

With love, Tash ❤ x