CARROT & APPLE MUFFINS WITH MAPLE RICOTTA FROSTING

I have had the idea for these muffins in my head for about 2 years now and finally I have brought them to life....and they do not disappoint, if I do say so myself! I am all about adding veggies in wherever you can but although these have carrot they are still on the sweeter side so don't go eating them all in one day - well try not to at least! 

The frosting is optional - technically, but not if you're a real foodie! :P   

Makes 12

Ingredients (frosting recipe below)

1 ½ cups spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup rolled wholegrain oats
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1/3 cup maple syrup
½ cup chopped medjool dates
½ cup walnuts, chopped
1 carrot, peeled & grated
1 apple, unpeeled & grated
3 eggs, lightly beaten
1/2 cup of Greek yoghurt
1 vanilla bean from one pod
1/2 cup extra virgin olive oil

Directions

Preheat oven to 180⁰C.

Line or grease a 12 hole muffin tray.

Mix the flour, baking powder, salt, oats and spices in a large bowl. Add the dates, carrot, apple and walnuts and mix well. In another bowl mix the maple syrup, yoghurt, egg and oil. Fold the wet mixture into the flour mix until combined well. Fill each muffin hole with the mixture.

Bake for 20-30 minutes minutes or until starting to brown and a skewer comes out clean. Remove from tray onto a wire rack to cool. If frosting, allow to cool completely and prepare your frosting with recipe below

Ricotta Frosting (optional)

500g firm full fat ricotta
¼ cup maple syrup
2 tablespoons of water

Beat the ricotta, maple syrup and water until smooth (add additional water if needed). Spread a heaped tablespoon of frosting onto each muffin.