Healthy Yoghurt Carrot Cake Muffins
Following from my article last week with all the ways to include greek yoghurt in your diet, this week is a favourite of mine, baking with greek yoghurt! Who knew you could cook delicious baked goods with greek yoghurt. These carrot cake muffins are gluten free and packed with goodness. If you’re feeling extra fancy, feel free to top them with a cream cheese frosting (and you can even add some greek yoghurt into the frosting too!).
Healthy Yoghurt Carrot Cake Muffins
1 3/4 cup gluten free plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 cups grated carrots
1/2 cup chopped walnuts
1/3 cup extra virgin olive oil (this will give the muffins a lovely earthy flavour if you’d prefer a more neutral oil you could use something like macadamia oil)
1 tsp vanilla extract
1/2 cup maple syrup
2 eggs
1 cup natural greek yoghurt
1/2 cup extra walnuts or pecans chopped
Preheat oven to 180 degrees (200 degrees, fan forced) and grease a muffin tin or line with muffin cases.
Place the flour, baking soda and powder, salt and spices into a large mixing bowl. Stir to combine. Add the carrots and walnuts and stir gently to combine.
In a separate bowl combine the oil, syrup and eggs. Whisk until combined. Add the vanilla and yoghurt and whisk again for 1-2 minutes or until mixed through.
Combine the wet ingredients with the dry ingredients and stir gently until just combined.
Divide the mixture between muffin cups or cases. Top with extra chopped nuts and gently push into muffin mixture be sure not to fully submerge the nuts.
Place muffins into the preheated oven and bake for 18 minutes or until a skewer inserted comes out clean.
Allow muffins to cool on a wire rack. If you’re feeling fancy you could top these with a cream cheese frosting.
ENJOY!! Don’t forget to tag me on instagram @marikaday with your recipe re-creations!