Carrot Cake Breakfast Muffin – Gluten Free, Yeast Free

 

Ingredients

  • 100 grams walnuts
  • 100 grams almonds
  • 3 tbsp sultanas
  • 3 large eggs
  • 3 tbsp extra virgin olive oil
  • 1 medium carrot (peeled and chopped into 4 equal amounts)
  • 1 small apple, (peeled)
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 3 tbsp sultanas
  • 1 tbsp coconut sugar
  • 1 tbsp raw organic honey
  • 1 tsp bicarbonate of soda
  • 1 tsp arrowroot
  • 2 tsp gluten free baking powder
  • himalayan salt

To serve

  • coconut yoghurt
  • tahini mixed with maple syrup

Instructions

      1. Grind the nuts in a food processor until fine, transfer to a large bowl, add the bicarbonate of soda, baking powder, arrowroot, cinnamon, mixed spice and sugar, stir through.
      2. Place the carrot, and apple in a food processor, blend until finely chopped, add to the bowl and stir through.
      3. Place eggs, olive oil, honey, banana in a food processor. Blend until smooth, pour into bowl and lightly fold into nut mixture.
      4. Fold through the buckwheat flour and sultanas, spoon mixture into muffin tray.
      5. Cook on 180 for 25 minutes.

 

 

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