Breakfast Muffins - makes 6

  • 100g ground almonds

  • 40g oats

  • 20g dried cranberries

  • 20g raisins 

  • 20g chopped dried apricots

  • 30g mixed seeds (flax, pumpkin, sunflower etc)

  • 50g coconut sugar

  • 1/2 tsp baking powder

  • 1 large grated carrot

  • 3 eggs

  • splash of vanilla

Turn the oven on to 180 degrees

 

Mix all the dry ingredients together in a bowl and add the carrot. 

 

Add the eggs one at a time to keep as much air in the mixture as possible. 

Spoon into a greased muffin tin

Bake for 20mins or until the top is springy. 

Leave to rest in the tin for 10mins before transferring to a cooling rack. 

Best served with a big iced vanilla latte or matcha latte in the sunshine!