Carrot Coconut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
250g wholegrain spelt flour100g rolled oats2 Tbl flax seeds1 tsp baking soda1 tsp baking powder50 ml vegetable oil150 ml maple syrup75 gr greek yogurt100 ml soy milk1 vanilla pod2 carrots (grated)1 small knob ginger (grated)75 gr coconut (dried, unsweetened, shredded)2 Tbl cinnamon
1. Combine flour, outs, baking powder, baking soda, flax seeds, cinnamon and a dash of salt in a large bowl
2. In a separate bowl combine carrots, coconut, ginger and the seeds of one vanilla pod
3. In a third bowl combine the soy milk, yogurt, oil and maple syrup
4. Slowly pour the content of the third bowl into the first.
5. Add the carrot, coconut, ginger and vanilla
6. Scoop the batter into a muffin tray lined with paper muffin cups. Fill each cup about 3/4 full.
7. Bake for 20-25 min at 180º Celsius
Serving Size: makes 15 small muffins
Number of Servings: 15
Recipe submitted by SparkPeople user KAJALODGE.
2. In a separate bowl combine carrots, coconut, ginger and the seeds of one vanilla pod
3. In a third bowl combine the soy milk, yogurt, oil and maple syrup
4. Slowly pour the content of the third bowl into the first.
5. Add the carrot, coconut, ginger and vanilla
6. Scoop the batter into a muffin tray lined with paper muffin cups. Fill each cup about 3/4 full.
7. Bake for 20-25 min at 180º Celsius
Serving Size: makes 15 small muffins
Number of Servings: 15
Recipe submitted by SparkPeople user KAJALODGE.
Nutritional Info Amount Per Serving
- Calories: 207.7
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 129.4 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 5.0 g
- Protein: 4.8 g
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