Whether you’re looking for a nutritious breakfast option or a guilt-free snack, these muffins are sure to impress. Packed with the natural sweetness of carrots, the heartiness of spelt flour and the warmth of autumnal spices, every bite is a moist and flavourful experience.
Ingredients:
- Cooking spray
- 1 ½ cups carrot pulp
- ½ cup applesauce
- 2 eggs, beaten
- 2 tablespoons brown sugar
- 1 cup spelt flour
- ¼ cup rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ½ cup chopped walnuts (optional)
- ⅓ cup raisins
Method of cooking:
Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
In a large bowl, whisk together the carrot pulp, applesauce, eggs and brown sugar until well combined.
In a separate bowl, whisk together the spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg and ginger.
Gradually add the dry ingredients to the wet ingredients until the mixture is well blended and thick.
Fold in the chopped walnuts and raisins if you’re using them.
Pour the mixture into the prepared muffin cups, pressing down slightly and filling each cup to the top.
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
