Breakfast Carrot Cake Muffins

Name: Breakfast Carrot Cake Muffins
Ingredients: 60 milliliters olive oil or butter; 70 milliliters maple syrup; 1 banana; 150 grams plain yoghurt; 1 egg; 1 apple; 2-3 carrots; 1 teaspoon baking powder; 1 teaspoon cinnamon; 100 grams rolled oats; 150 grams spelt flour; 100 grams chopped almonds; walnuts for topping

13 ingredients

3 steps

Ingredients

60 milliliters olive oil or butter
70 milliliters maple syrup
1 banana
150 grams plain yoghurt
1 egg
1 apple
2-3 carrots
1 teaspoon baking powder
1 teaspoon cinnamon
100 grams rolled oats
150 grams spelt flour
100 grams chopped almonds
walnuts for topping

Directions

1

Blend yoghurt, banana, maple syrup and oil or melted butter with a blender. Whisk in the egg. Also using a blender, blend the oats so you get oat flour. Mix oat flour with spelt flour, salt, cinnamon, baking powder and optionally cardamom and almond flour. Peel carrots and the apple and grate finely.
2

Add the flour-mixture to the yoghurt-egg-mixture and fold in carefully. Add grated carrots and apple as well as the chopped almonds. Place the batter in 12 muffins tins. If you like you can add some chopped walnuts on top.
3

Bake the muffins in the preheated oven at 175°C (347 °F) for about 20 minutes.