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Carrot cake muffins

Naturally sweetened breakfast muffins packed with seeds and cranberries
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Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

  • 120 gr white whole wheat flour (or sub all purpose flour)
  • 120 gr almond flour (store bought or grinded from raw almonds)
  • 3 tsp baking powder
  • 2 ripe banana (mashed)
  • 160 gr carrots (grated)
  • 3 medium size organic eggs (or 2 batches of flaxseed eggs*)
  • 2 tbsp coconut oil
  • 1-2 tbsp honey (use to taste... depending on your sweet tooth)(or maple syrup if vegan)
  • 2 tsp cinnamon
  • ½ tsp sea salt
  • 90 ml milk (of choice; I used oat milk)
  • 40 gr pumpkin seeds (also sold as pepitas)(or sub sunflower seeds or chopped up walnuts or a mix of all)
  • 60 gr dried cranberries

Equipment

  • muffin tin
  • 12 muffin tin liners (optional)

Method
 

  1. Preheat the oven to 175C/350F and line a muffin tin with muffin liners or lightly grease the muffin tin if you don't have or want to use liners.
  2. Start by mixing all dry ingredients in 1 bowl.
  3. In another bowl mash the bananas, add (flax) eggs and combine these two ingredients. Then add coconut oil and honey. Lastly add the grated carrots and stir until combined.
  4. Now add the mixed dry ingredients to the wet ingredients. Slowly pour in the milk, starting with just a little bit. You just want the batter to become a bit wetter, but it shouldn't be too runny. Just trust your instincts here.
  5. Add the pepitas and cranberries. Add only 3/4 so you have some left to sprinkle on top before sliding them in the oven.
  6. Divide the mixture over the muffin tin after first greasing it (only if you don't use muffin liners), sprinkle the remaining seeds and dried fruit on top and I place the tin in the oven to bake.
  7. After 17-20 minutes they are ready to be taken out of the oven. Let them cool off (a bit) on a cooling rack. Eat while still warm or store them in an airtight container.

Notes

*mix 1 tbsp of flaxseed meal + 2½ tbsp of water for 1 batch of flaxseed eggs
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.