I loved celebrating this Easter with these Carrot Cake Muffins. They are perfect for every occasion whether it be a delicious breakfast or healthy snack on the go. These muffins usually go very quickly in my house and this weekend was no exception. They are so moist it’s hard to resist.
I especially love to devour them when warm out of the oven with some coconut yoghurt on top to really complement the flavours.
100g of oats
75g of gf flour or ground almonds
100g of walnuts
1 tsp of baking powder
1/2 tsp of bicarb
1 tsp cinnamon
Pinch of salt
3 eggs or vegan eggs
100g of coconut oil or butter
2 medium carrots grated (150g)
100g of maple syrup or honey
Preheat your oven to 200c.
Crack your eggs into a medium sized bowl and whisk.
Drizzle in the maple syrup and pour the butter into the whisked eggs.
Grate the carrots and add in the yoghurt then mix it all together until combined.
Once a smooth texture, add all the dry ingredients.
Pour your mixture into the muffin cases mid way.
Place in the oven and bake for 20 minutes