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Carrot and Chocolate Muffins with Candied Peel

Carrot and Chocolate Muffins with Candied Peel

Brought to you by: OcadoLife

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These Carrot and Chocolate Muffins with Candied Peel, from natural chef Nena Foster, use the carrot peel as a topping, so nothing is wasted. They are rich and not too sugary, with the sweetness coming from maple syrup and the carrots themselves. For a simplified version, skip the ganache and candied peel, and just cook the carrots whole and blitz with the skins on.
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Ingredients

  • 200g baby carrots, peeled and roughly chopped (peelings reserved)
  • 2 olive oil
  • 200ml maple syrup, plus 1 tbsp
  • 135ml milk (dairy free if required)
  • 2½ tsp vanilla extract
  • 90g oat flour (gluten free if required)
  • 90g ground almonds
  • 40g dark cocoa powder
  • ½ tsp ground cinnamon, plus a pinch
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder (gluten free if required)
  • 2 large eggs
  • 1 tsp apple cider vinegar
  • 100g 70% dark chocolate, chopped (dairy free if required)

Method

Step 1

Preheat the oven to 200ºC/180ºC fan/gas 6. Line a 12-hole muffin tin with paper cases.

Step 2

Put the carrots in a small pan of water; boil for 10 mins, or until soft. Drain and set aside to cool a little.

Step 3

In a small blender, combine the cooked carrots, oil, 175ml maple syrup, 75ml milk and 1½ tsp vanilla; blitz to a purée.

Step 4

Put the oat flour, almonds, cocoa powder, ½ tsp cinnamon, bicarbonate of soda and baking powder in a mixing bowl and stir to combine. Make a well in the centre; crack in the eggs, then add the carrot purée and mix in. Divide the mixture between the muffin cases.

Step 5

Put the peelings in a bowl with 25ml maple syrup and a pinch of cinnamon. Toss to coat, then spread on a baking tray lined with baking paper. Put the muffins and peelings in the oven. Bake the muffins for 12-13 mins until risen; give the peelings a further 3-5 mins until caramelised. Leave both to cool.

Step 6

For the ganache, melt the chocolate in a heatproof bowl over a pan of gently simmering water; whisk in 60ml milk, 1 tbsp syrup, 1 tsp vanilla and a pinch of salt until combined. Spread the muffins with the ganache; decorate with candied peel.

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