I don’t know about you, but when 4 o’clock comes around my tummy starts feeling empty. Nicholas is usually napping and I’m ready to sit down, have a coffee and not think of mummy things for a little while. Then my mind wanders to thinking about what chocolate we have in the house! So looking for something healthier for me that could also be a healthier sweet snack or breakfast option for Nicholas, I thought I’d try adapting this Foodista recipe for breakfast carrot muffins.
I used wholemeal flour and used my apple sauce instead of sugar to be healthier. I also substituted the butter with vegetable oil, upped the carrot, added some sultanas and vanilla for extra sweetness, and some spice (cinnamon and nutmeg). I was very happy with the result – a dense moist loaf. Next time I’ll try adding some walnut pieces for some crunch.
This recipe works well both as a loaf or as muffins. Spread with some butter to be indulgent!
SUGAR-FREE CARROT LOAF
Prep time: 15 mins
Cook time: 1 hr
Makes 1 loaf
Freezable
Preheat your oven to 180C. Line a loaf tin with baking paper.
Mix together all the dry ingredients (flour, baking powder, salt, cinnamon and nutmeg) in a medium-sized bowl.
To the grated carrot mix in the wet ingredients (apple sauce, beaten egg, milk, vegetable oil and vanilla).
Add the wet mixture to the dry and mix fairly quickly to combine. Stir through the raisins and sultanas.
Pour into the loaf tin and cook for 50-60 mins until golden on top and cooked when tested with a skewer.
Variations:
- add some chopped walnuts
- add some powdered ginger or cardamom for some extra warm spice
- make as muffins
Tip: if you have a food processor, check if you have a grating attachment to make preparing the carrot faster and easier.
thegingerbreadmum 