These carrot cake muffins impressed me for two main reasons. The first being that they’re super light and fluffy, whilst still being gluten free and made with my thrifty home made oat flour. (This has been a life saver with not being able to buy flour in the shops recently!) Secondly because I managed to take a successful photo of this stack without them toppling over or getting squashed in the process. Photography Hack: place a skewer through the centre of the cakes to help stabilise the stack.
Like with the majority of my recent recipes, almost all of these ingredients are non-perishables and things that you can keep your kitchen cupboards stocked up with. Muffins are the perfect place to start if you’re new to baking or simply want something easy and fuss free to satisfy those sweet cravings. They’re gluten, dairy and also refined sugar free. Carrot cake also reminds me of Easter (but this might just be me) so you could always add a few little Easter eggs on top!
I’ve made rather a lot of muffin and cupcake recipes recently because I know we’re all spending A LOT more time at home and having some simple and delicious baked goods on hand can only make this experience better surely? If you look in the Desserts section, there’s also loads of other sweet treats for you to get stuck into over the next couple of weeks!