Beetroot & Carrot Breakfast Muffins

We've all had days where we've woken up late, taken a cold shower, been unable to find keys/wallet and then missed the train.  It's on these days that a breakfast muffin is just the perfect thing... and this is not just any breakfast muffin (sorry M&S), it's a beetroot & carrot breakfast muffin.  With veggies for breakfast, even the worst starts can be turned into a good day...

Ingredients
Makes 12

85g beetroot, peeled (if not organic) & grated
220g carrot, peeled (if not organic) & grated
2 small apples, peeled, cored and diced
2 flax eggs
3tbsp coconut oil
155ml coconut milk
Zest & juice 1 lemon
2tbsp brown rice syrup or honey
Pinch salt
1tsp ground cinnamon
Seeds from 1 vanilla pod
210g chestnut flour (teff or buckwheat flour would also work)
30g pumpkin seeds, plus extra for sprinkling on top
1tsp bicarbonate of soda

Method

- Preheat the oven to 170C
- Line 1 x 12 hole or 2 x 6 hole muffin tins with muffin cases
- Mix the wet ingredients together until well combined
- Add the dry ingredients, save the bicarbonate of soda.  Mix well to combine
- Lastly, add the bicarbonate of soda, mix to combine and quickly transfer to the muffin tin (the bicarb will begin to react with the lemon juice and you want to get them in the oven as quickly as possible so not to loose the air created.) 
- Smooth the top of each muffin and sprinkle with a few pumpkin seeds
- Place in the oven and bake for 40-50minutes, or until a skewer comes out clean
- Once cooked, allow to cool in the tin for 20-30 minutes, before cooling completely on a wire rack
- Eat for breakfast, cold or warm and spread with a little coconut oil/butter

Store in an airtight container and these will keep for 4 days (if you can make them last that long!)  They also freeze well too...


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