CARROT, PINEAPPLE

AND WALNUT
BREAKFAST MUFFINS
Inspired by a cake l used to make at a café job, the combination
Makes 8 muffins
of carrot, pineapple and walnut is unmatched and the flax 'egg'
Total time: 30 minutes
Shelf life: 4 days
provides a really hearty, wholefood flavour, which i find perfect for
early morning starts to get some gas in the tank for training.
Heat the oven to 220C fan/240C/gas mark 7.
(one medium banana)
Mix the ground flaxseed with 3 tablespoons of warm water and set
aside to form a flax egg.
In a mixing bowl, mash the banana with a fork, then add the almond
butter, flax egg, lemon juice, maple syrup and milk and combine.
pineapple
Add the carrot and pineapple, stir again, then add the spelt flour, oats,
salt, baking powder, protein powder and bicarbonate of soda. Fold until
just combined, then add the walnuts and fold again.
Pop a cupcake case in every other hole of a greased or non-stick cake
or muffin tray, then fill them up 80% of the way with the mixture (you
may have to do this in batches, that's ok! The reason we do this is to
walnuts
help the muffins rise higher, so the more the heat can get around them,
Brown sugar, for sprinkling on top
the better!). Sprinkle the top of each with a little brown sugar if you like,
then bake for 5 minutes, then reduce the heat to 180C fan/200C/gas
mark 6 and bake for another 18-20 minutes (until a skewer comes out
almost clean).
Remove and allow the muffins to cool. They'll last for up to 4 days in an
airtight container.
PAIRING TO MAKE 30G:
Id have a pecan, miso, lime and
cacao stoveton oate haul fron