Breakfast muffins with carrot

Only sweetened with amazake
Soy free
Nut free
Peanut free
Gluten free
Wheat free
Vegan
Yes, you can! A vegan and gluten-free recipe for healthy muffins without sugar. Because of the amazake you don't need sugar or eggs, and because of the coconut oil you can even do without butter! These delicious, creamy muffins are completely vegan (and gluten-free, because you can also bake very well with oat flour!). Even better: these breakfast muffins (the name says it all) are great for breakfast. There is absolutely nothing to fault about these muffins. Great for Mother's Day or the holidays.
BreakfastCookies and candy8-10 muffins40 minutes preparation
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This is what you need

Rolled oats250 g
Carrot300 g
Curcuma vanilla latte1 tbsp
Coconut oil (deodorised)100 g
Amazake brown rice1 jar
Baking powder2 tsp
Saltpinch of

Kitchenware

Food processor
Food processor
Oven

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Preheat the oven to 200 °C.
  2. Grate the carrots finely in the food processor. If you don't have a food processor, do it by hand. Place in a large mixing bowl.
  3. Put the oatmeal in the food processor for about 10 seconds. Make the oats finer than oat flakes, but coarser than oat flour. If you don't have a blender or food processor, just leave the oats as they are or use a mortar and pestle to crush them.
  4. Add the amazake, coconut oil, curcuma latte, baking powder and salt to the oats and mix.
  5. Spoon in the grated carrot until everything is well mixed.
  6. Fill the muffin tin with the dough.
  7. Bake in the oven for about 30 minutes.

Tip(s)

  • These muffins are not super sweet. Want them sweet? Add 50 g of coconut blossom sugar.