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Carrot cake breakfast muffins

 

I really love these muffins as an easy on-the-go breakfast or mid afternoon snack with a nice cuppa. 

Makes 12 muffins (or alternatively you can make this into a loaf cake). 

Ingredients

  • 200g wholemeal plain flour
  • 200g rolled oats (plus extra for topping)
  • 75g brown sugar
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 2 eggs
  • 3 tbsp cooking oil (rapeseed works well)
  • 250ml milk
  • 125g blueberries
  • 1 large or 2 small carrots, grated
  • 1 large or 2 small bananas, mashed

Method

  • Heat the oven to 200°
  • In a large mixing bowl add the flour, the oats, the baking powder, the sugar and the cinnamon and mix well.
  • Create a well in the centre of the dry ingredients and add the mashed bananas, the eggs, the milk and the oil. Mix together until a wet batter is formed
  • Gently fold in the grated carrot and the blueberries until everything is mixed evenly.
  • Line a muffin try with 12 cases and divide the mixture evenly between them. Sprinkle a few oats on top of the muffins and place in the oven for 25 minutes until risen and golden brown on top.
  • Enjoy warm or store for up to 4-5 days in a sealed container.

 

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