Breakfast Carrot Apple Muffins
Ingredients
Metric
240 g ~ 2 medium apples, grated
240 g ~ 4 small carrots, grated
120 g oat flour or ground oats
60 g almond or peanut butter
½ tbsp baking powder
Spices:
½ tsp ginger powder
½ tsp ground cinnamon
⅛ tsp ground clove
⅛ tsp ground nutmeg
Extra:
1 tsp coconut oil for baking
US
8 oz ~ 2 medium apples, grated
8 oz ~ 4 small carrots, grated
1 cup oat flour or ground oats
¼ cup almond or peanut butter
½ tbsp baking powder
Spices:
½ tsp ginger powder
½ tsp ground cinnamon
⅛ tsp ground clove
⅛ tsp ground nutmeg
Extra:
1 tsp coconut oil for baking
MAKES2 portions
PREP TIME10 minutes
COOKING TIME15 minutes
TOTAL TIME25 minutes
Steps
1Preheat the oven to 200°C (400°F) Bottom Heat. Cut top and bottom off the apples. Peel the apples and the carrots.
2Grate the apples using a coarse grater. Grate the carrots using a fine grater.
3Add nut butter.
4Mix to combine. Add flour, baking powder and spices.
5Mix to combine.
6Oil the cupcake / muffin tin. Spoon the batter into the tin and pack it in using a spoon. You should have enough batter for 6 small muffins.
7Bake in the middle of the oven for 15 minutes. Allow to cool before removing from the tin.
8Transfer to a plate. Can be kept refrigerated for up to 4 days.
Nutritional Info
Makes 6 muffins
130 Calories per muffin
4g protein
16g carbohydrates
4g fiber
7g fat
130 Calories per muffin
4g protein
16g carbohydrates
4g fiber
7g fat
High in Vitamins B1, B2, A, E
High in Omega 6
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Omega 6
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
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