Breakfast carrot cake muffins

Step 1/4

• 12½ g walnuts
• ⅓ tbsp chia seeds
• 33⅓ g carrots

• oven
• baking sheet
• cutting board
• knife
• peeler
• box grater

Preheat the oven to 175°C/350°F. Add walnuts to a baking sheet and toast in the oven for approx. 5 – 7 min., or until lightly golden brown and fragrant. Remove and roughly chop. Add to a small bowl with chia seeds. Peel carrots, finely grate, and set aside.

Step 2/4

• 20 g butter
• 26⅔ g full-fat Greek yogurt
• 25 ml maple syrup
• ⅓ eggs

• pot (small)
• cooking spoon
• bowl (large)

In a small pot set over medium-high heat (or in a heatproof bowl in a microwave), melt butter. In a bowl, whisk together greek yogurt, maple syrup, slightly cooled melted butter, and eggs. Set aside.

Step 3/4

• 26⅔ g flour
• 16⅔ g rolled oats
• ⅛ tsp ground cinnamon
• ⅛ tsp ground ginger
• ⅛ tsp ground cardamom
• ⅛ tsp baking powder
• ⅛ tsp baking soda
• ⅛ tsp salt

• bowl (large)
• rubber spatula

In a large bowl, mix flour, oats, spices, baking powder, baking soda, and salt. Mix dry ingredients into wet ingredients just until combined, then fold in the grated carrots and half of the walnuts.

Step 4/4

• muffin tin
• muffin liner

Line a muffin tin with liners. Use a large spoon or scoop to fill each liner to the brim. Top with remaining walnuts, and bake at 175°C/350°F for approx. 25 – 27 min. Remove muffins from the oven and let cool for approx. 5 mins., then remove muffins from the tin. Let cool completely before storing in an airtight container. Enjoy!

Enjoy your meal!