The Dreamiest Of Healthy Carrot Cake Breakfast Muffins

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I went into Holland & Barrett last week and bought a coconut and macadamia bounce ball because my name’s Hannah Gale and in 2016 I became the sort of person I always make fun of.

(But bloomin heck, those bounce balls are just <3<3<3, the price however makes me weep and sob on the pavement afterwards).

Point of my story is that I also snapped up some coconut flour and some sort of random bag of seeds whilst I was  perusing the health food aisles.

I used to buy Pro Plus and cans of Monster. Maybe even a sneaky pack of Marlborough Lights depending on what year we’re talking about, and now I’m buying bags of seeds on a Friday.

Mate, I miss being cool and hip.

Anyway, me and my seeds came home together and pulled together some healthy carrot cake breakfast muffins and y’know what? They were summin special.

In fact, I made two batches, one with sultanas and one without – just a heads up, if you’re a bit like eurghhhhhh dried fruit makes me want to do a sick down myself, then maybe go a little heavier on the maple syrup to make sure your muffins taste like more than air.

These beauts are perfect for days when you choose an extra 15 mins in bed rather than showering or making breakfast, they also are pretty dandy as a 3pm snack when you just want to drown in Easter Eggs until you have chocolate smears all over your clothes.

And, top tip – they taste INSANE sliced in half and topped with a teeny baby bit of raspberry jam. I die.

I pretty much used this recipe I found online, after Googling and looking at a few because it had the most sensible list of ingredients and didn’t go all chia seed cacao flax hair of unicorn on my ass.

The only real difference was that I chucked some seeds into the batter and then crumbled some on top because boy oh boy, I love me some crunch and texture in a muffin.

 

You’ll need…

200g wholegrain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

Half a teaspoon of ground nutmeg

Half a teaspoon of salt

1 teaspoon vanilla extract

4 small carrots

100g walnuts

100g mixed seeds

50g sultanas/raisins (optional)

2 eggs

100ml coconut oil

150ml maple syrup

100ml Greek yogurt

And then…

  1. Pre-heat oven to 180 degrees.
  2. Combine flour, salt and spices in large mixing bowl, before adding grated carrots, nuts, seeds and sultanas.
  3. In a separate bowl combine the maple syrup and coconut oil (melt in the microwave beforehand), before whisking in both eggs, the yogurt and the vanilla extract.
  4. Add wet ingredients to dry ingredients and mix until fully combined.
  5. Evenly distribute between muffin cases (mine are from good ol’ Sains) and sprinkle excess seeds on top before popping in the oven. You should be able to make between 10 and 12 just FYI.
  6. Cook for 22-25 minutes or until cooked through.
  7.  EAT THEM ALL IN ONE GO. Lol jk, keep the leftovers in some tupperware in case of emergency.

 

You now the proud owner of some healthy muffins, look at you adulting all over the place. Go and like drink some vodka to make up for it.

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