Sweet carrot, apple and raisin gently mixed with nutrient dense buckwheat flour, energising oats and hormone balancing flaxseeds. A carrot cake recipe for the whole family to enjoy!
Cake carrot recipe? Your wish is my command!
Can you believe that muffins which aid in improving your eye health, help digestion and encourage the reduction of inflammation actually exist!? Yuuup right here!
With carrots excellent source of vitamin A and apples excellent source of vitamin C, it makes quite a combo and a no brainer to include in these cakey muffins!
Let’s not forget about one of our main ingredients in this recipe…buckwheat!
THE MIGHTY BUCKWHEAT
Despite its name, buckwheat isn’t related to wheat and is gluten-free. Great news for many!
Buckwheat belongs to a group of foods commonly called pseudocereals (same family as quinoa and amaranth) which technically makes it a fruit seed.
Known for it’s high mineral and antioxidant content and ability to improve blood sugar control, due to it’s low glycemic index (a measure of how quickly a food raises blood sugar after a meal), this seed has become increasingly popular in baking everything from muffins, breads and pancakes.
Want to know how buckwheat will take your digestion to the next level?
The husk of buckwheat contains resistance starch which is resistant to digestion, meaning it acts as a type of fiber. This starch is fermented by gut bacteria in your colon which produces short-chain fatty acids, such as butyrate. This serves as nutrition for the cells lining your colon, helping to improve gut health and reduce your risk of colon cancer.
Right so here it is, your immune boosting and health promoting muffin!
Add this Green Smoothie to super boost your breakfast!
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Preheat the oven to 160c.
Little tip: I would brush the muffin tray with a little bit of olive oil, instead of using muffin cups as I found the mixture can stick to the paper a little. This way you don't have any waste and you get to eat it all up.
Mix all the dry ingredients evenly together.⠀
Mix the wet ingredients together.⠀
Mix the dry with the wet slowly. Add the fruit and veg and mix to fully combine.
Split the mixture into 12 muffin tray molds (or cases) and bake for 45 minutes.
Remove from the oven, let sit in the tray for 10 minutes, then remove and place on the counter to further cool.⠀
Enjoy!
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Ingredients
Directions
Preheat the oven to 160c.
Little tip: I would brush the muffin tray with a little bit of olive oil, instead of using muffin cups as I found the mixture can stick to the paper a little. This way you don't have any waste and you get to eat it all up.
Mix all the dry ingredients evenly together.⠀
Mix the wet ingredients together.⠀
Mix the dry with the wet slowly. Add the fruit and veg and mix to fully combine.
Split the mixture into 12 muffin tray molds (or cases) and bake for 45 minutes.
Remove from the oven, let sit in the tray for 10 minutes, then remove and place on the counter to further cool.⠀
Enjoy!
What do you reckon? Let me know below…
Go get your muffin on!
Laura x
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