These are the best breakfasts if you like something super-portable to eat on the go. They make a great mid-morning or afternoon snack for the same reason. The wonderful thing is that they are predominantly sweetened with apple and carrot, with just a splash of maple syrup and honey, so they’re not too sweet at all. I like spreading a little almond butter over my muffin, it’s so good!
Makes 12
2 3/4 cups grated carrots
3/4 cup grated apples
1 1/2 cup rolled oats
1 cup plus 1 tablespoon buckwheat flour
1/2 cup raisins
1 tablespoon chia seeds
1 tablespoon ground cinnamon
1 1/2 tablespoons coconut oil
4 tablespoons Apple Purée
3 tablespoons maple syrup
2 tablespoons honey
3/4 cup almond milk
Preheat the oven to 325°F (convection 300°F).
Place the grated carrots and apples and all the dry ingredients together in a large bowl.
Melt the coconut oil in a small saucepan and add it to the bowl with all the other ingredients. Mix everything together well.
Line a 12-cup muffin tin with paper liners and scoop the mixture in.
Bake for 35 minutes, until the tops turn a golden brown.
Take them out of the oven and let them sit for 10 minutes to cool slightly in the tin and finish setting. Remove them from the tin and leave on a cooling rack for 20 more minutes.
Once completely cool, store in an airtight container at room temperature; they should last for about 5 days.