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Carrot & beet breakfast muffins with raisins

Beet and carrot muffins with raisins
Cooking Method
Difficulty Beginner
Prep Time: 15 min Cook Time: 45 min Rest Time: 30 min Total Time: 1 hr 30 mins
Servings 12
Best Season Suitable throughout the year
  • 300 grams Carrots and beets (I do half and half, but you do you.)
  • 200 Apple(s)
  • 140 grams Rolled oats
  • 100 grams Buckwheat or oat flour
  • 150 grams Raisins
  • 1 tablespoon Chia seeds
  • 1 tablespoon Cinnamon
  • 2 tablespoons Coconut oil
  • 350 milliliters Coconut milk
    1. Turn on the owen to 160°C (140°C fan)
    2. Grate the beet, carrots and apple. Mix them in a bowl together with the raisins.
    3. Add the dry ingredients to the bowl and mix everything together.
    4. Melt the coconut oil and sprinkle it over the other ingredients in the bowl, followed by the coconut milk. Mix again.
    5. Put the batter into the muffin tray and bake in the oven for 40-45 min.
    6. After taking them out of the owen, let the muffins sit in the tray for 10 min.
    7. Take them out of the tray and place on a cooling rack for 20 min. The last to steps are important for them to get the right consistency.