
Spiced Carrot Muffins with Granola Crumb
Prep Time:
10 Minutes
Cook Time:
25 Minutes
Serves:
8 -12 Muffins
Level:
About the Recipe
These are like mini carrot cakes with a buttery crunchy granola topping! Delicious served warm with butter or a dollap of yoghurt. Enjoy

Ingredients
Muffins:
1 small carrot grated
1 small banana mashed
1/2 Zucchini grated
1/3 olive or avocado oil
1/4 Maple syrup
2 T Brown or Coconut Sugar
2 eggs
1 cup Almond meal
1 Cup Buckwheat flour
1/4 cup Milk ( I used unsweetened almond ) 1 tsp Cinnamon
1/2 tsp Ground ginger 1 tsp Cinnamon 1 tsp Baking powder
Granola Crumb: 1/2 Cup Organic Oats
2 Tbs Butter melted
1 Tbs Maple syrup
1 tsp Cinnamon
1 Tbs Flaked Almonds
Preparation
Preheat over to 180c Fanbake.
Place banana, carrot, zucchini, oil, eggs, maple, sugar and milk into a bowl and mix well.
Then add the almond meal, buckwheat flour and baking powder and stir through until just combined. Divide into 8 Large muffin tins or 12 Smaller tins.
Crumb: Place all ingredients into a bowl and stir until combined. Then top each muffin evenly with the crumb.
Place into the preheated oven for 25 mins until the granola is crunchy!
Best eaten when they are warm! With butter or a spoon of vanilla coconut yoghurt. * These store well in the fridge for 3-4 days in a sealed container. Or on the bench for a day or two.
Enjoy!

