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Carrot Cake Muffins
INGREDIENTS:
Dry:
-200g oat flour
-1 tsp cinnamon powder
-1/2 tsp ginger powder
-2 tsp baking powder
-30g almonds, chopped
-40g pumpkin seeds
Wet:
-200g carrot, grated
-1 chia egg (15g chia seeds with water)
-1/2 cup golden syrup (or liquid sweetener of choice)
-100ml soy milk (or your choice of non-dairy milk)
-1 ripe banana, mashed
-1/4 cup natural peanut butter
DIRECTIONS:
-In a large bowl, first add the wet ingredients, and mix well.
-Then add in the dry ingredients and mix again.
-Pour the mixture into your muffin tray lined with muffin cases or muffin liners. You should get 6 large muffins or 8 smaller muffins.
-Pop in the oven to bake at 180C for 20-25 minutes.
-Let cool, then enjoy!
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