Carrot Coconut & Pineapple Breakfast Muffins - Against the Grain
A perfect on the go warm spiced muffin packed with the carrots, and warming cinnamon and ginger to give you that comforting healthy boost.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.againstthegrainfoods.com.
Ingredients
- 100g Oat flour
- 80g Buckwheat flour
- 20g Coconut flour
- 2tsp Baking powder (gluten free)
- 60ml Mild Olive oil
- 2tbs stevia (we used Natvia)
- 1 tbs vanilla
- 2 tsps Mixed spice
- 1tsp Cinnamon
- 1 tsp Ground ginger
- 30g Dessicated coconut
- 70g Carrots (grated)
- 200ml Canned coconut milk
- 200ml Plant-based milk (we used gf oat milk)
- 3tbs Golden flaxseed (milled)
- 6tbs Sparkling water
- 35 g Walnuts (finely chopped)
- 70g Pineapple (finely chopped)
- A pinch of Sea salt
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