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

Breakfast Muffin

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

Wheat

Gluten Free

Lactose Free

Vegetarian

Vegan

Mediterranean

Seasonings

gram

salt

Sugars & Sweeteners

agave nectar

ground cinnamon

Flour & Meal

spelt flour

Fruit Based Snacks

raisin

Rising Agents

baking powder

baking soda

mixed spice

Juice

milliliter

orange juice

Fresh Fruit

orange

coconut sugar

ground flaxseed

Oils

coconut oil

Fresh Vegetables

Shredded Carrots

Selenium

Minerals

Cholesterol

Vitamin D

Vitamins

Vitamin E

Folic Acid (B9)

Cyanocobalamin (B12)

Calcium

Vitamin K

Beta-cryptoxanthin

Alpha-carotene

Vitamin A

Lycopene

Total monounsaturated fatty acids

Protein

Water

Calories

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Sugar

Carbohydrates

Saturated Fat

Trans fatty acids

Total polyunsaturated fatty acids

Iron

Dietary Fiber

Lutein+zeaxanthin

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

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Carrot Cake Breakfast Muffins

Baking Goods

Snacks

Beverages

Produce

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Carrot Cake Breakfast Muffins

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