Carrot cake might just happen to be my all time favourite treat.
Luckily for me, its a bit of a craze over here at the minute and all my local cafes seem to be competing for some kind of imaginary best carrot cake of the area award which I'm definitely not complaining about!
I have a classic recipe here that is my go to for a teatime cake but this time I wanted to make something a little healthier and a cross between a breakfast muffin and afternoon snack.
50g porridge oats
190g rice flour
1tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
30g coconut oil (melted)
60ml olive oil
70g natural yoghurt
75ml almond milk (or other plant milk)
1 large banana (mashed)
2 large eggs
160g grated carrot
75g grated apple
Preheat the oven to 200 degrees C (180 fan).
In a large mixing bowl, mix together the porridge oats, flour, baking powder, salt, cinnamon and roughly chopped walnuts.
In a separate bowl, whisk together the coconut oil, olive oil, natural yoghurt, almond milk and eggs. Add in the mashed banana and the honey and stir well.
Add in the grated carrot and apple to the wet ingredients and then mix in the dry ingredients. Mix well with a large wooden spoon until everything is just incorporated. (Don't over-mix it.)
Then spoon large tablespoons of the batter into a pre-greased muffin tray.
Add another few tablespoons of coconut oil to a small saucepan along with 2-3 tablespoons of honey. Melt them together over a low heat and then add in a large handful of porridge oats, 1 teaspoon of ground cinnamon and a good spoonful of demerera sugar. Mix together until you have a crumble-like consistency. Sprinkle a little of this crumble mixture over each muffin.
Then bake in the preheated oven for around 12-15 minutes until risen and golden brown.