Healthy carrot and mandarin muffins
These healthy carrot and mandarin muffins are low-sugar, low-fat, high-fiber treats which you can snack on during the day. I like having them for breakfast or with my afternoon tea. Use one portion of flax-egg for a vegan version.
Ingredients
Method
- Preheat the oven to 180°C.
- Put the oat and spelt flour into a mixing bowl. Add the baking powder, cinnamon and coconut sugar. Combine well.
- Peel the mandarin, then purée it in a small food processor. Add the honey, coconut oil, egg and whiz again for a few seconds. Add this mixture to the dry ingredients, together with the grated carrot.
- Combine well, then add the milk. Combine and rest until the oven heats up.
- Add more milk to the mixture if it’s too dense – it should be thick and light at the same time.
- Spoon the batter into a muffin tin, lined with paper cases, or into silicon cups.
- Bake for 15-20 minutes until golden brown.
- Rest them in the tin for 5 minutes, then transfer the muffins to a wire-rack to cool completely.