Carrot and Walnut Muffins

Carrot and walnut muffins

Breakfast, lunch, snack or desert? You decide. These flavours work well together for any meal.

Ingredients

Part one

• 1 ¼ cups of whole meal flour

• 1 cup rolled oats

• 2 tsp baking powder

• 1 tsp ground cinnamon

• ¼ tsp salt

  Part two

• 2 large eggs

• ½ cup plain natural yogurt 

•  maple syrup or honey

• ¼ cup almond milk or milk of choice

• 1 tsp vanilla essence

• 1 cup carrot, grated

• ½ cup walnuts, crushed

• 12 dates chopped (optional)

Method

Preheat the oven to 180 degrees

Line the muffin tin with paper muffin cups or oil to prevent it sticking, then set aside.

Mix

Part one - In a large mixing bowl, combine the flour, oats, baking powder, cinnamon, dates and salt, then set aside.

Part two - In a separate bowl, beat the eggs until they become slightly frothy

Next stir in the yogurt, maple syrup, almond milk, and vanilla.

Mix well and then combine the grated carrots and walnuts.

Add the wet ingredients to the dry ingredients.

Bake

Divide the mixture into the muffin cups, filling almost to the top.

Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch.  They will be a little more dense than regular muffins.

Makes 12