Morning carrots muffins

Hi Lovelies,

Being vegan sometimes it is hard to find out (at least for me) what to eat for breakfast. I love experimenting with recipes, and I’m in for a good oatmeal in the morning, but in summer I just don’t crave it so much. Sandwich is another great option, but eating bread every morning…. well not really my style.

So today I brought you a fun carrot muffin recipe, which is full of fiber and nutrients, easy and quick to make, and also delicious, plus gluten free. You can make it ahead and store them in an airtight container for other days or just freeze them.

Let’s see the recipe:

Ingredients for 12 muffins:

1,5 cup grated carrots – don’t grate them too finely, because it will make the muffins too moist and not fluffy (I’ve done, so trust me)

2 cups of rice flour

1,25 cup non-dairy milk

1 medium banana

2 tbsp chia seeds

5 tbsp coconut oil

0,5 cup agave or other sweetener

0,25 tsp baking powder

0,5 tbsp ground ginger

0,5 tbsp cinnamon

1 tsp nutmeg

Optional:

handful of chopped walnuts

chocolate chips

raisins

shredded coconut

poppy seeds

Preparation is the most simple thing in the world. Put all of the ingredients in a bowl, and mix them well. Line a muffin tin with muffin papers, or use a silicone mold. Divide the mixture and add on toppings you like. Put them in a preheated oven and bake at 180 ⁰ C / 350 ⁰ for about 20 minutes.

Nutrients per serving (without the optional toppings)

Calories: 194 kcal

Protein: 3 g

Carbohydrates: 33 g (net carbs 30g)

Sugars: 9 g

Fat: 6 g

And 55% of your daily Vitamin-A :)

Hope you liked the recipe, if you recreate please share and tag me.

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