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Wallflower Kitchen
Carrot Cake Breakfast Muffins
The perfect healthy breakfast for Easter sunday! Vegan, wheat-free, nut-free and free from refined sugars.
3
648
50
30 min
TOTAL TIME
1049
CALORIES
$3.30
PER SERVING
Ingredients
15 INGREDIENTS
3 SERVINGS
4 7/8 ml agave syrup
1 pinch salt
1 tsp ground cinnamon
4 3/8 g spelt flour
1 1/3 cups raisins
1/2 tsp ground mixed spice
1/2 cup orange juice
1 large orange
zested
2 cups shredded carrots
approx 2 medium carrots
1 whole flax egg
1 tbsp ground flaxseed + 2 tbsp water
2 cups coconut oil
melted
3 1/2 g white spelt flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
coconut sugar
for topping
Directions
9 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
View Directions on Wallflower Kitchen
Health Info
Macros
171g
CARBS
36g
FAT
16g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
MEDITERRANEAN
Contains these allergens
WHEAT
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Frequently Asked Questions
What are Breakfast Muffins?
What ingredients do I need to make Breakfast Muffins?
What equipment do I need to make Breakfast Muffins?
Can I use different ingredients in my Breakfast Muffins?
How can I adjust the consistency or texture of my Breakfast Muffins?
What are some common mistakes to avoid when making Breakfast Muffins?
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Can I meal prep Breakfast Muffins in advance?
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