Coming in a very close 2nd place to banana bread, carrot cake has to be one of my absolute favourite baked treats. I adore the slightly savoury sweetness of it, the texture is just divine, and with the dappling of gorgeous walnut pieces…my goodness I’m salivating already!
In my muffin version of this classic I’ve called on a selection of naturally gluten free ingredients for the dry elements, and replaced the usual wet ingredients with beautifully sweet fruits to really bring down the sugar content. The large quantity of fibre and addition of cinnamon aids in the balancing of our blood sugar, and if you want to swap out the maple syrup/honey for another banana they will work just as well, you may need just a touch more almond milk though.
Perfect for afternoon snacking, a speedy breakfast on the go, or generally just delighting in whenever you fancy, I hope you enjoy these little cuties as much as I do!