Carrot muffins with walnuts and raisins

I came up with this recipe a while back when I was testing new plantbased ideas for my husband’s lunches. He’s a pretty picky eater and will generally get bored with regular lunch foods fairly fast. Although he’s still technically a meat eater, he’s open to eating plantbased. For him to actually choose a plantbased food over something meaty, however, it has to be quite tasty! So it’s always a challenge to find new delicious, healthy and plantbased options. These muffins are so easy to make, and I have made them several times the past few months. My son usually likes to help me in the kitchen and we will always make a big batch to throw in the freezer for the week. Honestly, frozen foods are my favorite for lunch boxes because it saves so much time and energy when you’re busy to just grab some and go. So this recipe is definitely a winner.

Ingredients:

3 carrots
3 ripe bananas
1/3 cup coconut oil
1/3 cup plantbased milk or yoghurt
2 eggs
1 cup spelt flour
2 tsp baking powder
1/2 cup coconut sugar
1/2 cup oats
2 tsp cinnamon
1/2 tsp salt
1/2 cup of raisins
1/2 cup of chopped walnuts

Directions:

Mix the wet ingredients well in one bowl and mix the dry ingredients in a separate bowl. Mix everything together. Put the batter in muffin cups and bake at 180 C/350 F for about 25 minutes.

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