Name: Carrot Cake Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 80 ml / 1/3 cup agave syrup; 1 tsp ground cinnamon + extra for topping; Zest of 1 large orange; 125 g / 1 cup wholegrain spelt flour, or wholegrain wheat flour; 50 g / 1/3 cup raisins; 1/2 tsp ground mixed spice; A pinch of salt; 1/2 tsp bicarbonate of soda; 2 cups shredded carrots, approx 2 medium carrots; 100 g / 1 cup white spelt flour, or plain white flour; 1 tsp baking powder; 1 "flax egg", 1 tbsp ground flaxseed + 2 tbsp water; 120 ml / 1/2 cup coconut oil, melted; Coconut sugar or brown sugar, for topping; 120 ml / 1/2 cup orange juice

muffin

How do I get my muffins to rise properly?

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Can I use oil instead of butter in my muffin recipe?

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The perfect healthy breakfast for Easter sunday! Vegan, wheat-free, nut-free and free from refined sugars.

Wheat

Vegetarian

Mediterranean

Vegan

Lactose Free

Sugars & Sweeteners

gram

agave nectar

Seasonings

ground cinnamon

Fresh Fruit

orange

Flour & Meal

spelt flour

Fruit Based Snacks

raisin

mixed spice

salt

Rising Agents

baking soda

Fresh Vegetables

shredded carrots

baking powder

ground flaxseed

Oils

milliliter

coconut oil

coconut sugar

Juice

orange juice

Selenium

Minerals

Calcium

Total monounsaturated fatty acids

Protein

Water

Calories

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Saturated Fat

Vitamin A

Vitamins

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Trans fatty acids

Cholesterol

Vitamin D

Vitamin E

Folic Acid (B9)

Cyanocobalamin (B12)

Vitamin K

Beta-cryptoxanthin

Alpha-carotene

Lycopene

Manganese

Sugar

Carbohydrates

Total polyunsaturated fatty acids

Iron

Dietary Fiber

Lutein+zeaxanthin

Beta-carotene

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Carrot Cake Breakfast Muffins

Baking Goods

Produce

Snacks

Beverages

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