This warm and wholesome recipe is just what you need for your morning tea this week. These muffins also work for an incredible brekky on the go. Feel free to add addition "add-ins" such as nuts and seeds to add even more nutrients.
This batch made roughly 9 small muffins for me :)
Ingredients:
3/4 cup of plain flour
1 tsp of baking powder
1 tsp of cinnamon
1/2 tsp of nutmeg
1 cup of grated carrot
1/4 cup of desiccated coconut (optional)
1 egg
1/2 cup of greek yogurt
1/2 cup of maple syrup
1/4 cup of coconut oil (melted)
1/2 tsp of vanilla
Extra coconut flakes to top (optional)
Method:
Preheat oven to 180C / 360F, line baking muffin tray
In a medium bowl add the flour, baking powder, cinnamon and nutmeg. Whisk until combine
Add your coconut and shredded carrot to the dry ingredients, mix and set aside
In a separated bowl combine the egg, yogurt, coconut oil, maple syrup, vanilla
Fold the wet ingredients into the dry bowl until combine
Divide batter evenly into 6-9 muffin cups
Bake for roughly 15-20 mins, or until skewer comes out clean. Allow to cool on a rack for 10 mins before serving
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