Morning guys & happy Easter! Hope your weekend is full of delicious food and a bit of relaxation too.
This week, I’m sharing a super delicious and incredibly easy baking idea made with pantry staples. Easter can come with alottt of sugar, and while I’m all about the balance with food, here is a sweet treat that is the best of both worlds. These carrot cake cupcakes are made with wholesome ingredients, are refined sugar free, full of healthy fats and fibre. They are utterly delicious, and ones you’ll want to make all year round! If you’re stuck inside this weekend with the rain, these will be easy to whip up with your little ones.
The step-by-step method, 5-day Meal Plan as well as the Grocery List are all included below.
Happy cooking & I’ll see you here next week,
Di xx
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Sunday - Thai Red Curry with coconut rice
Monday - Sausage & Spinach Pasta
Tuesday - Honey Soy Chicken Bowls
Wednesday - Ultimate Bolognese with pasta & roasted broccoli
Thursday - Many Veggie Curry or leftover Bolognese
Prep time: 5-10 minutes
Cook time: under 20 minutes
Makes: 9 cupcakes
Freezer friendly (without icing)
Ingredients: