I’m not sure where this recipe originated from, it was handwritten (in my handwriting) but I cannot for the life of me remember who gave it to me and so cannot credit the original to anyone! I have adapted it to suit my family’s tastes and have called them cupcakes in an effort to get my ‘used to eat everything and now don’t like anything’ 3 year old daughter (they are really more like muffins and are divine with a smear of ‘real’ butter on them). It was also a desperate attempt to get some vegie’s into her without her realising! These are just orange coloured cupcakes in her mind and I’m fine with that as long as she eats them! Great little snack to throw in a bag for a trip to the park.
2-3 carrots, depending on size, peeled
3/4 cup wholemeal spelt flour
1/3 cup wholemeal flour
1/2 cup dessicated coconut
1/3 cup rice malt syrup (can use maple syrup or even honey if you like them sweeter)
Pre-heat oven to 180 degrees.
Put the carrots, egg and rice malt syrup in a food processor and process for 30 seconds to a minute. Add all remaining ingredients and process until combined. (I love my food processor!)
Fill a muffin tin with cupcake liners and fill each evenly. Sprinkle some coconut and sunflower seeds on top.
Bake for about 15 minutes or until you think their cooked!
They’re so easy to make and are freezer friendly (if they last that long!) Enjoy!
* For those of you who don’t own a food processor. Simply grate the carrots by hand and then combine all the ingredients as above. Still easy!