How To make Carrot Ginger Breakfast Muffins

How to Make Carrot Muffins - The Perfect Easter Recipe!

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Carrot Muffins

Ingredients
* 1 cup brown sugar
* 1 1/2 cups shredded carrots
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 3 eggs
* 2 cups all purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon salt

Instructions
* Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
* Add the brown sugar, grated carrots, buttermilk, oil, and eggs to a large bowl and whisk together to combine.
* Add the flour, baking soda, baking powder, ginger (if using), cinnamon, nutmeg, cloves, and salt to the bowl and combine with a wooden spoon or rubber spatula just until the flour disappears.
* Divide the batter evenly between the prepared muffin cups, filling them each about 2/3 full.
* Bake at 350 degrees Fahrenheit for about 19-22 minutes or until golden brown.

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Best Breakfast Muffins - Healthy Carrot Apple Butter

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. Want a super healthy muffin for breakfast or snack. Packed with fresh carrots and apples, flax seed, honey and more. Perfect for the entire family.
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Carrot Ginger Muffins with Cashew Cream (recipe in description) #food #foodlover #carrotricerecipe

Carrot Ginger Muffins with Cashew Cream & Carrot Coconut Pistachio Crumble
Oh just getting ready for the week ahead and that certainly includes a sweet treat!

????RECIPE????
Ingredients:
Dry Mixture:
200g almond Flour
45g coconut Flour
2 tbsp desiccated coconut
2 tsp baking powder
1 tsp baking soda
1 pinch of Salt
2 tsp ground cinnamon

Wet Mixture:
4 tbsp ground flaxseed
1 cup cold water
1/2 cup erythritol sweetener (adjust for your taste)
80g melted coconut oil or avocado oil
1 tsp vanilla Extract
1 tbsp orange juice
1 cup shredded carrots

Cashew cream:
1 Cup soaked Cashews drained
powdered sweetener (I use erythritol)
2 tbsp Oatmilk
1 tsp Vanilla/ Vanilla bean

Crumble:
Chopped Pistachios
Shredded carrots
Shredded ginger
Shredded coconut


Method:
Prepare “flax egg” by 1 cup of cold water to the ground flaxseed. Mix well and leave to rest for 15mins.

Sift all ingredients for the Dry Mixture into a mixing bowl.

Add all the remaining ingredients for the Wet Mixture nto the same bowl as the “flax egg” and mix well. Add in the shredded carrots and whisk everything together.

Combining Dry and Wet mixture together using the “folding” action. This helps to retain the air in the mixture.

Grease or line cake or cupcake tins with oil. Pour the batter into each tin and even out the surfaces.

Bake the batter in a 180C/350F preheated oven for 30 to 40 minutes in total. At around the 20 minute mark, place a layer of baking sheet (or foil) on the top of the cake tin to prevent over-browning. Bake for the remaining time.

Let cup cakes cool completely before removing from the cake tin.

Cover the cake with the cashew cream
(instructions below).
Sprinkle with crumble

Cashew Cream:
In a high speed blender blend cashews, oat milk and powdered sweetener until mixed well. For a smoother cream soak cashews over night.


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#picoftheday #eatingfortheinsta

wholesome carrot ginger muffins

You can also use this dough to make a cake. Bake that at 150°C for 45 minutes.

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