Carrot cake muffins
Naturally sweetened breakfast muffins packed with seeds and cranberries
Equipment
- muffin tin
- 12 muffin tin liners (optional)
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
Instructions
- 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.
- Start by mixing all dry ingredients in 1 bowl.
- 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.
- 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.
- Add the pepitas and cranberries. Add only 3/4 so you have some left to sprinkle on top before sliding them in the oven.
- 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.
- 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.