Flax, Carrot & Apple Breakfast Muffins

Start your morning on the right note with these nourishing, delicious breakfast muffins. Packed with flaxseed meal (a fantastic source of Omega-3s), Vitamin A-rich carrots, and anti-inflammatory walnuts, they’re a powerhouse of skin-loving nutrients.

Makes 12 muffins

Ingredients:

• ¾ cup ooats
• ¾ cup almond or rice milk
• 1½ cups wholemeal flour
• ¾ cup flaxseed meal
• ¾ cup coconut sugar (a low-glycaemic sweetener)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon cardamom (optional)
• 1½ cups finely grated carrots
• 2 apples, grated
  
• ½ cup dried cranberries, blueberries, or cherries
• ½ cup chopped walnuts
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Method:

1. Preheat your oven to 180°C and line or grease a muffin tray.
2. In a bowl, combine the oats and almond or rice milk. Set aside to soak for 20 minutes.
3. Meanwhile, in a large bowl, whisk together all dry ingredients.
4. Stir the grated carrots, apples, dried fruit, and walnuts into the dry mix.
5. Beat the eggs and vanilla together, then add them to the soaked oats and milk.
6. Pour the wet mixture into the dry ingredients and gently fold until just combined.
7. Spoon the batter evenly into the muffin tray.
8. Bake for 15–20 minutes or until a skewer inserted into the centre comes out clean.
9. Allow to cool slightly before serving.

Enjoy! Keep these muffins in the fridge for freshness, or freeze a batch to enjoy later.