Carrot, Coconut and Pineapple Breakfast Muffins
Ingredients
100g Oat flour
80g Buckwheat flour
20g Coconut flour
2tsp Baking powder (gluten free)
60ml Mild Olive oil
2tbs stevia (we used Natvia)
1 tbs vanilla
2 tsps Mixed spice
1tsp Cinnamon
1 tsp Ground ginger
30g Dessicated coconut
70g Carrots (grated)
200ml Canned coconut milk
200ml Plant-based milk (we used gf oat milk)
3tbs Golden flaxseed (milled)
6tbs Sparkling water
35 g Walnuts (finely chopped)
70g Pineapple (finely chopped)
A pinch of Sea salt
Method
Preheat oven to 180°c/350°F/Gas Mark 4.
Place the golden flaxseed into a bowl, mix with the sparkling water. Set aside.
Add the dry ingredients together. Oat flour (or mill porridge oats in a food blender), buckwheat flour, coconut flour, baking powder, stevia, cinnamon, ground ginger, mixed spice, desiccated coconut and chopped walnuts. Next add the grated carrots, and finely chopped pineapple (pat dry in kitchen towel before adding) and a pinch of sea salt.
Mix together well, incorporating all of the ingredients. Then add the vanilla extract, coconut milk, olive oil, plant based milk, and flaxseed mixture. Mix well together and divide the mixture into a silicone cup/cake muffin tray (or use individual silicone cases).
Bake in the oven for 30-35 minutes until firm and golden brown.
Remove from the oven and set aside for 10 minutes before removing from the baking tray and cooling on a wire rack.
Optional, whilst still warm, brush the tops of the muffins with chicory root syrup and sprinkle with extra chopped walnuts.
Best eaten within 24 hours of baking. Store in a sealed container in the fridge. Or freeze once cooled.
