Carrot, Almond and Ginger Muffins
They are as simple to make as they are delicious in flavour – and what’s more, as the base of the muffins have granola, they naturally have less sugar and more fibre.
Ingredients
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125g oat flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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100ml unsweetened almond milk
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1 large egg, beaten
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50g butter
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150g finely grated carrot
Preparation Method
- Preheat the oven to 180c. Place the cupcake papers in a standard 12-muffin tin.
- In a large bowl, mix together the flour, granola, baking powder, bicarbonate, ginger, and salt, mix well.
- In another medium bowl, mix together the melted butter, milk, egg, almond butter, and honey. Then add the carrots and mix well.
- Spoon the wet ingredients over the dry ingredients and mix until all ingredients are combined.
- Divide the mixture between the muffin tins.
- Bake for 23-25 minutes until a toothpick comes out clean. Transfer to a wire rack to cool.
