Carrot Cake Breakfast Muffin

By blum099

Carrot and apple lend moistness to these muffins, and the toasted walnuts add the perfect crunch! Whether you like to start or end the day with a sweet treat these muffins are for you!

Ingredients

• 1 "flax egg" (1 tablespoon ground flaxseed plus 2 tablespoons water)
• 1/2 cup orange juice (120ml)
• Zest of 1 large orange
• 1/2 cup coconut oil, melted (120ml)
• 1/3 cup agave syrup (80ml)
• 1 cup white spelt flour (or plain white flour) (100g)
• 1 cup wholegrain spelt flour (or wholegrain wheat flour) (125g)
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• Pinch of salt
• 1 teaspoon ground cinnamon plus extra for topping
• 1/2 teaspoon ground mixed spice
• 2 cups carrots, shredded (approximately 2 medium carrots)
• 1/3 cup raisins (50g)
• Coconut sugar or brown sugar, for topping

Details

Servings 12
Preparation time 10mins
Cooking time 30mins
Adapted from frame.bloglovin.com

Preparation

Step 1

Preheat the oven to 356°F (180°C) and line a muffin tin with 12 muffin cases.

Make the flax egg replacer by stirring together the ground flaxseed and water until it turns to a thick, gel-like consistency.

Add the flax egg to a large mixing bowl with the orange juice, zest, coconut oil and agave syrup.

Next add the flours, baking powder, soda, salt and spices. Stir until well combined.

Gently fold in the carrots and raisins.

Spoon the mixture evenly into the muffin cases and sprinkle some coconut sugar and cinnamon on top.

Bake for 20 minutes or until dark golden brown and a toothpick inserted in the middle comes out clean.
Leave to cool in the tin for 5 minutes and then transfer to a wire cooling rack to cool completely before serving.

To store, these muffins can be kept in a air-tight tin for up to 3 days at room temperature.