Carrot & Seeds Muffins

  • 175g Whole wheat flour
  • 50g Rice Flour
  • 50g Oats
  • 10g Baking Soda
  • 2g Cinnamon Powder
  • 1g Nutmeg Power
  • Pinch of salt
  • Pinch of Clove powder
  • 10g Chia Seeds
  • 15g Pumpkin Seeds
  • 10g Sunflower seeds
  • 45ml Cold Pressed Coconut Oil
  • 150g Organic Maple Syrup
  • 60g Greek Yoghurt
  • 50g Skim Milk
  • 200g Carrots, Peeled & Shredded
  • 15g Walnut, Chopped.
  • Preheat the oven to 175 degrees & prepare Cupcake moulds with cupcake paper.
  • Sift all the dry ingredients together, add the seeds & nuts.
  • Whisk the Eggs till pale & fluffy, drizzle in the maple and then the oil.
  • Add all the spices.
  • Add 1/3 the dry ingredients & fold in. 
  • Add the yoghurt followed by another third of the dry ingredients.
  • Add the Milk followed by the remaining dry ingredients.
  • transfer the batter into cupcake moulds & bake for 12-15 minutes or until a cake tester comes out clean.


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