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Chocolate Carrot Muffins

Difficulty: Easy

Preparation time: 10 mins

Total Time: 40 mins

Serving size: 12

Ingredients

Sugar Glaze

  • 100 g caster sugar
  • 20 g egg white
  • ½ tsp lemon juice

Carrot muffins

  • 200 g carrot, cut in pieces
  • 4 medium eggs
  • 120 g agave syrup
  • 1 tsp vanilla extract
  • 120 g oil, neutral (e.g. canola oil, sunflower oil, avocado oil)
  • 140 g water
  • 2 pinches fine sea salt
  • 60 g cocoa powder
  • 120 g plain flour
  • 2 tsp baking powder

Topping and Decoration

  • 30 g sugar sprinkles, coloured, different shapes and colours as desired
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Chocolate Carrot Muffins

Sugar Glaze

Place sugar in mixing bowl and blend 20 sec/speed 10.
Add egg white and lemon juice then mix 10 sec/speed 6. Transfer to a bowl and set aside.

Carrot muffins

Preheat oven to 180°C. Line a 12-hole cupcake tray with cupcake cases. Place carrots in your Thermomix TM-6 mixing bowl and chop 10 sec/speed 6. Scrape down sides of mixing bowl using spatula then add eggs, agave syrup, cacao powder, flour and baking powder, vanilla extract, oil, water and salt, then mix 20 sec/speed 4. Pour cake batter into cupcake cases and bake for 15 minutes (180°C). Gently remove cupcakes from the cupcake tray and place on a cooling rack until they are completely cool.

Topping and Decoration

Brush sugar glaze on the cupcakes using a brush or a spoon, then top each cupcake with sprinkles as desired.

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