Today’s recipe is very season-appropriate for most of Europe, at least. I say that as, in its typical fashion, Greece is still in two minds about whether it’s ready to move into autumn full time.
I’m not complaining here. Lovely Duncan is whisking me away to Santorini for my birthday weekend soon so fingers crossed autumn hesitates for a wee bit longer. So today’s treat is a tray of autumn-inspired, moist carrot muffins fragrant with gingerbread spices (cinnamon, ginger, cloves and nutmeg) and studded with walnut pieces. These puppies are relatively low fat as applesauce does a great job of replacing some of the oil. Even though I don’t usually count calories, I did in this instance as I somehow managed to inhale 2.5 muffins yesterday. It was a bad day and no, muffins did not help much, but hey, no shame in doing some emotional eating now and again, or is it? I’m working on it… So in case you are curious, each muffin is just over 200 kCal without the topping as that’s kinda hard to calculate with precision. Anyway, these are not that guilty as far as muffins go. They pack a lot of wholesome goodness into their small stature – oat flour, almond milk pulp, applesauce and heaps of grated carrots – so make them pronto and if, like me, you cannot be trusted with a whole tray, share with your neighbours and friends.
180 g / 2 cups oat flour (GF certified if needed) 1 tsp baking soda (GF certified if needed) 1½ tsp baking powder (GF certified if needed) a good pinch of salt 1½ tsp cinnamon ¾ tsp ground ginger ¼ tsp ground cloves ¼ tsp ground nutmeg 80 g / ½ cup packed almond milk pulp** 200 g / 7 oz (approx. 1¾ cups) coarsely grated carrots ½ cup chopped walnuts a mix of seeds, for topping
