It´s official. I moved! My new apartment is all set up and now it´s time to get to know life in the new city. Although I´m still bummed that I had to move at all, my new apartment kind of tries to make up for it. For starters I know finally have my own oven!! I know, it´s amazing. In my old apartment, I had to use the common kitchen for baking, which involved me running up and down all the time, panicking about whether I will get the timing right or everything might burn. I also have those huge windows that face west which means that I have a lot of light. I´m really excited to get behind my camera and experiment with all that light but until then I have a recipe for you that has been in put on hold for quite a while. I think it fit´s this October just right: carrot cake muffins!
My love for carrot cake has been documented on this blog already but I still got another recipe for you. This one is a little different because it classifies as healthy and is part of my breakfast-muffin collection. Ever since I discovered that you can easily make your favorite treats a little healthier, I´ve become obsessed with breakfast muffins. The craziest thing I tried was substituting butter for avocado and it actually tasted quite great. This muffin recipe is loaded with fruit, veggies and nuts so it gives you everything you need for a little morning or afternoon pick up!
I love those muffin recipes because they are perfect for breakfast or an afternoon snack. I make a whole batch, freeze them and then I´ll just take one or too whenever I need some snack in between classes. My brain thinks it´s getting a sweet treat, my body knows that it´s good for it and I save time and money that I would easily spend in the cafeteria instead. Everybody wins!
Makes about 12 muffins:
60 ml olive oil or butter
70 ml maple syrup
150 g plain yoghurt
About 2-3 carrots
1 tbsp. baking powder
1 tbsp. cinnamon
If you like ½ tbsp. cardamom
100 g rolled oats (or 75 g rolled oats 75 g almond flour)
150 g spelt flour
100 g chopped almonds
Walnuts for the topping
1) Blend yoghurt, banana, maple syrup and oil or melted butter with a blender. Whisk in the egg. Also using a blender, blend the oats so you get oat flour. Mix oat flour with spelt flour, salt, cinnamon, baking powder and optionally cardamom and almond flour. Peel carrots and the apple and grate finely.
2) Add the flour-mixture to the yoghurt-egg-mixture and fold in carefully. Add grated carrots and apple as well as the chopped almonds. Place the batter in 12 muffins tins. If you like you can add some chopped walnuts on top.
3) Bake the muffins in the preheated oven at 175°C for about 20 minutes.