Carrot breakfast muffins recipe
Ingredients
dry ingredients
- 1 cup oats
- 1 1/4 cup spelt flour or wholemeal flour
- 1/4 cup coconut sugar or maple syrup
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
wet ingredients
- 1 egg
- 3 carrots grated
- 1 banana mashed
- 1/2 cup walnuts or any nuts or seeds
- 1/2 cup dried cranberries or other dried fruit
- 1/3 cup almond milk or any milk
- 3 tbsp coconut oil
- 1/2 tsp vanilla extract
Servings:
Instructions
- 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.
- 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.
- 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.
- 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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