Breakfast TOP: Carrot, apple and tahini muffins


We have to confess that breakfast is our favourite moment of the day.In fact they say it’s the most important meal because we must fortify ourselves for the entire day ahead. That’s why, today, we’re proposing some very healthy muffins that will simply take your breath away. They are our favourites because they’re extremely spongy and not too sweet.

They’re perfect for breakfast or an evening snack, and for those of us with a sweet tooth, they are even better with an ounce of black chocolate. Since they’re not very sweet, you can eat them with apple and beetroot compote. As usual, we were inspired by our dear @beingbiotiful. Are you ready?

Ingredients (For 12 muffins):

  • 100 g oat flour
  • 100 g almond flour (or more oat flour)
  • 85 g Saracen flour
  • 1/2 teaspoon of salt
  • 1+ ½ teaspoon of yeast
  • ½ teaspoon of bicarbonate of soda
  • 1 teaspoon of powdered cinnamon
  • 1 teaspoon of powdered ginger
  • 2 eggs
  • 180 ml yogurt + 1 teaspoon apple vinegar
  • 80 ml coconut oil
  • 4 dates
  • 4 tablespoons of maple syrup
  • 1 banana
  • 1 tablespoon of tahini
  • 1+ 1/2 grated apples
  • 2 grated carrots
  • A handful of mixed seeds (pumpkin, sunflower, sesame, linseed) 

Follow these steps:

  1. Heat the oven to 200ºC. Prepare a muffin mould by lining it with paper or brushing it with coconut oil.
  2.  Mix the dry ingredients in a bowl or food processor to ensure there are no lumps.
  3. Place the eggs, yogurt, banana, olive oil, dates, maple syrup and tahini in your blender or food processor. Blend well.
  4. Pour the wet mixture into the dry one, combine and add the grated apples and carrots and gently mix a little.
  5. Fill the moulds, decorate them with the seed mix and bake for 20-25 minutes or until they are a golden brown. Let them cool. Take them out of the moulds. They will keep for 3-4 days.


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