Carrot breakfast muffins recipe
Print Recipe
Servings Prep Time
12 muffins 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
25 minutes
Carrot breakfast muffins recipe
Print Recipe
Servings Prep Time
12 muffins 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
25 minutes
Ingredients
dry ingredients
wet ingredients
Servings:
Instructions
  1. Preheat the oven to 160 degrees C and lightly grease a muffin tray or you can use large cupcake cases. Place all the dry ingredients in a bowl and mix together.
  2. In a separate bowl, combine all the wet ingredients. You may need to use a fork to mash the coconut oil until it combines well.
  3. Add the dry ingredients to the wet, quickly stir to make sure it's all incorporated. Don't worry that the mixture seems very wet. Divide evenly into the muffin tray or paper cases.
  4. Bake in the oven for half an hour until turning golden. We prefer not heating above 160 degrees to protect some fragile nutrients from being destroyed.
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