During our trip to Italy I bought muffin pan cups and today I decided to make my first muffins. They should be great for breakfast, dessert or coffee time.
These are also perfect little snacks to make for your friends – warm and full of wonderful flavors. The orange and carrot flavors complement each other beautifully.
- 2 cups of whole wheat flour
- ⅔ cup of coconut blossom sugar
- 2 tsp of baking powder
- 1 pinch of salt
- 3-4 scrubbed carrots
- ½ cup of melted coconut oil
- 1 cup of fresh squeezed orange juice
- 3 Tbsp of orange zest
- 1/2 cup of ground pecans
- 1 egg (for vegans without egg)
- 1/4 cups of oat milk
Put flour, coconut blossom sugar, baking powder, salt, grounded pecans and scrubbed carrots in a bowl. Mix it all until well combined.
Add coconut oil, juice, egg (for vegans without egg) and oat milk to it and mix it together.
Pour the mixture into the muffin pan cups.
Turn on the oven 180°C and bake the muffins for about 30-45 minutes.