Inspired by: Carrot cake
- All year
Spelt Carrot-Cake Muffins
- Serves
- 12
- Portion
- 1 muffin
- Time
- 40 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (12 servings) | Café batch ×5 |
|---|---|---|---|---|
| Spelt flour (wholegrain) | 1¾ cups | 220 g | 1100 g | |
| Baking powder / bicarbonate | 2 tsp | 8 g | 40 g | |
| Cinnamon | 1 tsp | 2 g | 10 g | |
| Ginger, fresh | ½ tsp dry or fresh | 3 g | 15 g | |
| Nutmeg | pinch | 0.2 g | 1 g | |
| Rock salt (sendha namak) | pinch | 1 g | 5 g | |
| Carrot | grated | 250 g | 1250 g | |
| Banana, ripe | 1, mashed | 120 g | 600 g | |
| Maple syrup | ⅓ cup | 80 g | 400 g | |
| Extra-virgin olive oil | ¼ cup | 60 g | 300 g | |
| Almond milk, unsweetened | ½ cup almond milk | 120 ml | 600 ml | |
| Walnuts | ½ cup | 50 g | 250 g | |
| Raisins (kishmish) | ¼ cup | 40 g | 200 g |
Method
How to cook it
Step 1: Mix dry ingredients.
Step 2: Mix carrot, banana, maple, oil and almond milk; combine; fold in nuts and raisins.
Step 3: Bake at 180 °C (350 °F) 22 minutes.
Nutrition
Per serving, estimated
Low salt · 0.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEggs→Tobanana
- FromCream-cheese frosting→Tonone (or thin yoghurt glaze at lunch)
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