Friday, 27 November 2015

Breakfast muffins with carrots

These sweet breakfast muffins are packed full of fiber, will kickstart your day and keep you full for a long time. They are so easy to make and perfect to grab as a snack when you're in a hurry. Bake them this weekend so you're ready for the week ahead!
Here's the recipe to make three large muffins:

120 g dates soaked in 180 g hot water overnight
2 carrots
100 g oats
1 tbsp chia seeds
Optional: cinnamon, cocoa powder, vanilla powder or another spice

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Blend the dates and the water, transfer the date purée into a bowl. Add chia seeds and oats. Grate the carrots and add it to the bowl. Add spice of choice and mix well.
Line muffinforms with parchment paper or grease with coconut oil. Bake them for 20-30 minutes depending on the size. Let them cool for at least ten minutes, so they'll firm up.
You can also eat these as baked oatmeal, if you transfer the muffin into a bowl, pour your favorite plantmilk over it and enjoy the comforting taste of cake for breakfast.
If you make a bigger portion, so they last the whole week, store them in the fridge after letting them cool down completely. Enjoy!

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