These mini carrot cake muffins are the perfect little afternoon snacks to have on hand for an afternoon snack during the week. They're full of fibre from the oats, sultanas and carrots which will help tide you over until dinner time!
This recipe is nut free and can be made dairy free by using olive oil instead of butter and using dairy-free cream cheese for the topping!
Ingredients - Makes 10 small cupcakes
Cupcakes
140g oats
2-3 carrots, grated
65g butter, melted
100g sultanas
8 dates, blended
2 eggs
40g maple syrup
1tsp baking soda
Half tsp cinnamon
Pinch of salt
Icing
60g light cream cheese
3 Tbsp icing sugar
Method
Preheat oven to 180'C. Blitz dates to form a paste in a blender or food processor
Whisk eggs
Add all the cupcake ingredients into a mixing bowl and combine well (you can also blend the mixture in a blender to make a smoother batter for kids (to hide the carrots!))
Fill greased muffin tin or cupcake cases with the mixture (they won't rise a huge amount)
Bake for approx. 15 minutes until slightly crispy on top
While they are in the oven, whisk the cream cheese and icing sugar together to make the topping
Allow cupcakes to cool completely before icing!