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
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.
