Start your morning on the right note with these nourishing, delicious breakfast muffins. Packed with flaxseed meal (a fantastic source of Omega-3s), Vitamin A-rich carrots, and anti-inflammatory walnuts, they’re a powerhouse of skin-loving nutrients.
Makes 12 muffins
Ingredients:
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¾ cup ooats
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¾ cup almond or rice milk
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1½ cups wholemeal flour
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¾ cup flaxseed meal
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¾ cup coconut sugar (a low-glycaemic sweetener)
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2 teaspoons baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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2 teaspoons cinnamon
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½ teaspoon cardamom (optional)
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1½ cups finely grated carrots
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2 apples, grated
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½ cup dried cranberries, blueberries, or cherries
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½ cup chopped walnuts
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2 eggs, beaten
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1 teaspoon vanilla extract
Method:
- Preheat your oven to 180°C and line or grease a muffin tray.
- In a bowl, combine the oats and almond or rice milk. Set aside to soak for 20 minutes.
- Meanwhile, in a large bowl, whisk together all dry ingredients.
- Stir the grated carrots, apples, dried fruit, and walnuts into the dry mix.
- Beat the eggs and vanilla together, then add them to the soaked oats and milk.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Spoon the batter evenly into the muffin tray.
- Bake for 15–20 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool slightly before serving.
Enjoy! Keep these muffins in the fridge for freshness, or freeze a batch to enjoy later.