Recipe: Carrot, Oatmeal & Brewer’s Yeast Muffins

These muffins make a perfect morning or afternoon snack or perfect for the lunchbox.


CARROT, OATMEAL & BREWER’S YEAST MUFFINS

PREP TIME: 15 min  |  COOKING TIME: 22 min   DIFFICULTY: Easy  |  INGREDIENTS: 15

carrot, oatmeal & brewer's yeast

SHOPPING LIST

Ingredients
» 1.5 Cups Chick Pea Flour
» ½ Cup Ground Flaxseed
» 1 Cup Oatmeal
» 1 Tbsp Baking Powder
» ½ Tsp Himalayan Salt
» 1 Tsp Wonder Foods Organic Stevia Powder
» 1 Tsp Organic Cinnamon
» ½ Tsp Organic Nutmeg
» 2 Scoops Wonder Foods Brewer’s Yeast
» 2 Eggs
» ½ Cup Avocado Oil
» 1.5 Cups Plain Yoghurt
» 1 Tsp Vanilla Extract
» 1 Organic Carrot washed, peeled and grated
» 1 Cup Raw Walnuts chopped


WHAT TO DO

Preheat the oven to 180 degrees celsius.

Mix together the flour, flaxseed, oatmeal, baking powder, salt, stevia, cinnamon, nutmeg and brewer’s yeast.

Mix the eggs, oil, yoghurt and vanilla in a large bowl.

Stir in the carrots and the walnuts.

Add the dry ingredients.

Spoon into muffin cups.

Bake for 22 minutes.

 Contains gluten and sulphites. Do not include Brewer’s yeast if you have a known yeast allergy.

Carrot, Oatmeal & Brewer’s Yeast Muffins
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