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.
PS: If you make my vegan carrot muffins, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
**Or 60 g / ½ cup of coarsely ground almonds and an extra 2 teaspoons of water.