Carrot Cake Marathoner Muffins
I love to support my running friends and everyone in my Facebook Groups or on my coaching programmes with their races. Whether that's cheering from the sidelines, tracking on apps or a big "Whoop Whoop Whoop You Got This" call out before the race for motivation.
This weekend it was Windsor Half, and after running Richmond Marathon two weeks ago I was having a running break. So went along as cheer squad and made these carrot cake marathoner muffins for treats after.
These 'muffins' are made with oats (not flour), spiced with cinnamon and stuffed full of carrot, nuts and sultanas for a fruit kick. They're delicious!
Here's the recipe ...
Preheat the oven to 180C/Fan 160C. Grease 12 holes of a muffin tin well with a little oil.
Measure out into a mixing bowl 300g oats, 3-4 tsp cinnamon, 1 tsp baking powder, 50g chopped nuts (I used a mixture of almonds, walnuts and a few brazils) and 100g sultanas, and give everything a good stir.
Grate the rind from a large orange and add to the dry ingredients mix too.
Melt 100g butter in another bowl and mix in 3 beaten eggs, 300g grated peeled and grated carrot, 100g light brown sugar and the juice of half the orange.
Mix the wet ingredients into the dry and mix until just combined.
Spoon the muffin mix into the muffin tin and bake for 25 - 35 minutes until the muffins are golden and are firm to touch.
They have a look of "flapjack" in the pic, but feel more like muffin/cake when out of the tin.