Carrot and ginger muffins with cream cheese icing 

These carrot ginger muffins are packed full of banana, almond meal and spices. They are light and fluffy and low on added sugar –  making a gorgeous morning or afternoon tea snack.

Fussy Eating Tip: Introducing spices in a variety of ways encourages their overall enjoyment and acceptance. The ginger paired with the carrot and banana is delicious in this soon to be favourite snack.

For more amazing recipes like this you can buy our ebooks Baby Foodie, Finger Foodie, or Family Foodie OR our bestselling Book “Raising a happy, healthy eater from baby to school age” and “Boosting your basics” here

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Ingredients

• ½ cup almond meal
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 1 cup self raising flour
• ¼ cup firmly packed brown sugar
• 2 eggs
• 2 tbsp milk
• 1 tsp pure vanilla essence
• 1 cup grated carrot
• ½ cup + 2 tbsp olive oil
• ½ banana, mashed
• Icing
• 100g cream cheese
• 1 tbsp maple syrup
• 2 tbsp lemon juice

Method

Step 1

Preheat the oven to 180°C. Grease a 12-hole muffin tin.
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Step 2

In a large bowl combine the dry ingredients.
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Step 3

In a separate bowl whisk together the eggs, milk, vanilla, carrot, oil and banana. -

Step 4

Pour mixture into the dry ingredients and stir with a wooden spoon until just combined.
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Step 5

Scoop the mixture into the muffin tin until ¾ full. Bake for 20 – 25 minutes or until golden brown. Remove from the oven to cool. -

Step 6

To make the icing, whisk together the cream cheese, maple syrup and lemon juice to taste. Spread over cooled muffins. -

Step 7

Storage: Store in the fridge for 2 – 3 days or wrap and freeze muffins in freezer proof bags for up to two months. -