Desserts & Sweet Treats
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Healthy Carrot Cake Inspired Muffins

I guess we can all reckon it has been a very intense and emotional three days. I thought about today’s article quite a long time before even starting to write down those words. Even though I want this blog to be a digital world for me to inspire, to show you all how happiness and gratefulness may be found in the simplest ways, I feel like it is my mission to speak out and express my feelings. It is not as if, us food bloggers and even you, dear reader, could avoid what’s happening out there, in the real world. I am not going to fiercely stand up for my opinions here, which might just as well contradict with yours, but I really want to make sense out of those days’ situation, to bring another point of view than the ones we’re hearing across the medias. I want to show that there’s still hope, in every single situatin you’re into, hidden beneath those layers of anger, fear and distress…

Indeed I am a feminist. And I surely am disappointed about the results we have all witnessed. I feel bad not only because I consider what I truly believe in to be somehow mistreated, but because the world is sinking down beyond my understanding. Equality, not only of the sexes, but of all genders, tolerance, acceptance, justice and respect are values that I am trying my best to defend, through accepting my own self as well as applying those into my relation to others. I know it is hard to maintain those values untouched, because some seem to conflict with old-fashioned moral standards and traditions, that are rooted in our behaviours and somehow, if not paid attention to, are instinctive.

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There’s not point in mourning and depressing on things that happened in the past. The past has it that we cannot change it. Thus, what we can do to brighten the future? Well, first of all, it does not mean your beliefs will never prevail if they have been crushed once; keep believing in them, fighting for them and simply hoping. Second, speak out. To give you an example, this succession of events actually made my will even stronger than it ever was, reinforced my willpower to bring a change, to inspire and fiercely but respectfully defend my beliefs. And last but not least, be kind, be respectful, be compassionate; think about the women, children, families, minorities, LGBTs round you, in their own individuality and beauty. Because in the end, we’re all humans, made out of flesh and blood, desperately seeking unity and love to live happily and in security.

You’ll never be able to change others. However, you can change your own self. So look for the change within you, so that others can take inspiration from your light. After all, we have “to be the change we wish to see in the world”.


I would have loved to leave you on this hopeful note, but still have to introduce you to today’s recipe, which is a genuine bliss moment for the belly, and will surely make you forget about all the cataclysms that are happening round the world (at least as ling as you’re chewing!). These carrot muffins are simply perfect; they have a chewy and sweet texture, as well as a hint of spiciness, that makes the eating of vegetables much easier! The cinnamon, ginger, cardamom and nutmeg blend perfectly and should make you feel like biting into a piece of wintery/Christmas memory. They are full of fibres, healthy carbohydrates and good energy, which make them perfectly appropriate for breakfast, dessert or your “snack-attack” time. I guess you could make a cake out of these, making sure that a toothpick inserted in the centre comes out clean (and cooking it for five to ten more minutes at least); but I kind of loved their tiny elegance and practicality. Has a carrot ever been easier to date peeps ?

Carrot Muffins with a Sweet Cashew Cream Frosting

Portions: 12 muffins.

Preparation time: 20 minutes.

Cooking time: 25 to 30 minutes.


For the muffins:

  • 3 tbsp of chia seeds + 150ml of water
  • 150g of buckwheat or spelt flour
  • 150g of oats
  • 1 tsp of baking soda
  • 3 tsp of cinnamon
  • ½ tsp of nutmeg
  • 2 tsp of ginger
  • 1 tsp of cardamom
  • ½ tsp of sea salt
  • 3 big or 4 medium carrots, grated
  • 10 Medjool dates, pitted
  • 75ml of maple syrup, pitted and mashed
  • 200ml of plantbased milk (almond, spelt, oat)
  • 4 tbsp of olive oil
  • 75g of walnuts, crushed
  • 50g of sunflower seeds
  • 100g of dried apricots, chopped (or raisins alternatively)

For the frosting:

  • 125g of cashews (preferably soaked for three hours – but if not, not a big deal)
  • 3 tbsp of water
  • 1 tbsp of maple syrup
  • ½ – 1 tsp of vanilla powder
  • 75g of hazelnuts, crushed


(1) Preheat your oven to 175°C. Combine the chia seeds and water in a glass and set aside for 15 minutes. Grease a muffin tin with some coconut oil or olive oil.

(2) Blend the oats until you obtain a coarse flour consistency. Then in a large mixing bowl, stir the oats, buckwheat flour, baking soda, spices and salt together until well combined. Set aside.

(3) Mash the pitted dates until obtaining a puree. In another mixing bowl, whisk the grated carrots, date puree, maple syrup, milk, olive oil and chia gel together until well-combined. Pour over the dry ingredients and incorporate until moistened but lumpy. Stir the walnuts, seeds and dried apricots in.

(4) Spoon the batter into your muffin tin, filling each cup about 2/3 full. If you’re not doing the frosting, sprinkle the crushed hazelnuts now onto each muffin. Bake for about 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.

(5) Let cool completely before transferring the muffins to a wire rack or into an air-tight container…but I doubt you’ll need this one! They’ll keep for a week in the fridge.

(6) To make the frosting: blend the cashews with the water, maple syrup and vanilla powder until you get a smooth and soft cream. Add it evenly to all your muffins. Add the crushed hazelnuts on top at the end!

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