Ingredients
- 1 cup spelt flour (130 g)
- 1 cup whole grain spelt flour (110 g)
- 2 tablespoons ground flaxseeds
- 2 teaspoons baking soda
- 1 teaspoons ground cinnamon (ceylon)
- 1/2 teaspoon ground ginger
- 1/8 tsp vanilla powder
- 1/2 teaspoon sea salt
- 1/2 cup walnuts chopped (50 g)
- 3 large eggs
- 2 tablespoons brown sugar (I recommend unrefined mascobado whole cane sugar)
- 1/4 cup maple syrup or honey (60 ml)
- 1/4 cup melted coconut oil (60 ml)
- 4 medium carrots peeled and grated (290-300 g)
- 2 medium apples peeled and grated (140-160 g)
topping:
- fine cut oats
- or brown sugar
Instructions
- Preheat oven to 350°F / 175°C. Spray a muffin pan with nonstick spray or line with muffin liners.
- In a large bowl, whisk together flours, baking soda, cinnamon, ginger, vanilla, salt and walnuts.
- In a separate bowl, whisk the eggs, brown sugar, maple syrup, and oil until combined.
- Pour the wet ingredients into the dry ingredients, stir a few times and then add carrots and apple. Gently fold together with a spatula until just barely combined.
- Divide the batter into the prepared muffin pan. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for in the muffin tin for 10 minutes and then transfer to a wire rack. Enjoy!
Nutrition
Notes
There’s quite a bit of grating needed, so if you have a food processor with a grater blade, this is a great time to put it to use!