Healthy Morning Carrot Muffins
Eline Bonnin published this recipe on elinestable.com. SeeMeCook added nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
Wholesome carrot muffins made with oats, chickpea flour, pecans, and hemp seeds. These high-fiber, high-protein muffins are lightly sweetened and perfect for an energizing breakfast or post-workout snack.
- Time
- 45 minutes
- Equipment
- Oven
- Good for
- Breakfast or snacks
- Contains
- Gluten and tree nuts
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to the temperature required for baking muffins (typically around 350°F (180 °C) / 175°C (350 °F)) and prepare a muffin tin with liners or grease.
Grate the carrots and chop the pecans.
In a large bowl, combine the dry ingredients including the oats, chickpea flour, hemp seeds, and brown sugar.
Incorporate the grated carrots and chopped pecans into the mixture.
Add the wet ingredients (as implied by the 'perfectly moist' description, likely including a binder or liquid) and mix until just combined.
Divide the batter evenly among 8 muffin cups.
Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
Notes
This recipe is noted as being blender-free and suitable for batch cooking. It is designed to be a high-protein, high-fiber breakfast alternative.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 87
- Protein
- 3 g
- Carbs
- 9 g
- Fat
- 5 g
- Fiber
- 2 g
Where the calories come from
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