Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, carrot breakfast muffins. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup! They taste fantastic, too, of course. These muffins make a great, quick breakfast! Carrot Muffins are one of the most delicious & healthy snack.
Carrot breakfast muffins is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Carrot breakfast muffins is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook carrot breakfast muffins using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Carrot breakfast muffins:
- Prepare Wet ingredients
- Make ready 2 eggs
- Make ready 100 g dates syrup (or maple syrup or honey)
- Make ready 100 g margarine or butter melted
- Make ready 190 g grated carrots
- Prepare 50 g brown sugar
- Make ready Dry ingredients
- Take 120 g oat flour (make it by blend oats in high speed blender)
- Make ready 80 g oats
- Make ready 1 tsp vanilla extract
- Make ready 1 tsp cinnamon ground
- Make ready 0,5 tsp nutmeg
- Get 2 tsp baking powder
- Get 3/4 tsp baking soda
- Get 0,5 tsp salt
- Prepare 50 g raisin
- Prepare 50 g nuts of choices
Vegan, gluten-free carrot muffins loaded with fruit and veggies. Super moist and flavorful, healthy, and made in one bowl! Perfect for on-the-go breakfast and snacking. These muffins are yummy (and fat free).
Steps to make Carrot breakfast muffins:
- Preheat the oven to 180deg C
- Wet ingredients: whisk the eggs for about 15 seconds and add the remaining wet ingredients. Stir until well combine.
- Dry ingredients: combine all the dry ingredients.
- Combine both wet and dry ingredients, mix until everything well incorporated. Don't over mixed it.
- Pour it to the muffin pan and bake for 25 minutes. Do the toothpick test.
Perfect for on-the-go breakfast and snacking. These muffins are yummy (and fat free). Don't be put off by the fact that they contain baby food! For most Paleo eaters, breakfast is a cinch And when I have a breakfast muffin, I want a bit of sweetness. Instead of using white refined sugar.
So that’s going to wrap this up for this special food carrot breakfast muffins recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
