Carrot Cake Muffins

November 20, 2011

Inspired by Steph Davis’ Wheat Free Sugar free scones (

I love muffins for breakfast, warmed with goats butter melted over the top. I usually have them with a pea-protein hot chocolate, perfect for at home breakfasts and snacks on the go 🙂


Brown Rice Flour – 240gm

Buckwheat Flour – 60gm

Flakes (oat, brown rice, millet whatever) – 150gm

Carrot – grated – 100gm (or more depending on taste)

Cinnamon – 1 teaspoon

Xantham gum – 2 teaspoons

Bicarb Soda – 1 teaspoon

Baking Powder – 3 teaspoons

Banana – 1/2 banana (depending on how sweet you like them)

Salt – pinch

SoyYogurt – 400gm

Rice or Soy Milk – 120ml

2 eggs

Mix all the dry ingredients, mix all wet ingredients (beating eggs gently into yogurt). Mix together….This is not a complicated recipe lol the first time I made these I under-cooked them and they were soggy on the inside, next time i cooked them for longer and cooled on a wire rack and they were amazing.

I grease the inside of the muffin tray with oil and spoon mix in to make 12 muffins (I usually have 2 for breakfast). Bake at 180deg for 30-40mins.