40 minutes
Carrot Cake Breakfast Muffins by Jenna Hope
Serves: 12 PeopleMade with St. Ewe Original Large Free Range Eggs, grated carrots, walnuts, and warming spices, these Carrot Cake Muffins are rich in nutrients and full of flavour. Naturally sweetened and perfectly moist, they’re an easy grab-and-go breakfast or wholesome afternoon treat.
This Recipe was created by Jenna Hope Nutrition in collaboration with St. Ewe Free Range Eggs
Instructions
- - Step 1Preheat the oven to 180°C.
- - Step 2In a bowl, combine the ground almonds, cinnamon, ginger, mixed spice, oats and baking powder.
- - Step 3In a separate bowl, mix together the St. Ewe Original Large eggs, olive oil, maple syrup, grated carrots and oat milk. Stir well and then pour the wet ingredients into the dry ingredients and mix well.
- - Step 4Next, crush the walnuts and add them to the mix with the raisins. Stir well and then pour into muffin cases. Bake in the oven for 20-25 minutes. Leave to cool before serving. Enjoy!
Ingredients
- 4 Original Large Egg
- 200 grams Carrots Grated
- 50 grams Oats
- 200 grams Ground Almonds
- 100 grams Raisins
- 3 tsp. Ground Cinnamon
- 2 tsp. Ground Ginger
- 1 1/2 tsp. Mixed Spice
- 1 tsp. Baking Powder
- 55 grams Extra Virgin Olive Oil
- 115 grams Maple Syrup
- 100 ml Oat Milk
- 50 grams Walnuts
