Carrot Cake Muffins with Walnut Crumble

5.0 4 ratings

Prep. 15 min

Total 40 min

8 portions

Ingredients

non-stick spray oil
rolled oats
120 g
walnuts, shelled, halved
40 g
mixed seeds e.g. chia, sunflower, pumpkin, flax
2 tbsp
cardamom, ground
¼ tsp
cinnamon, ground
½ tsp
butter, unsalted diced
130 g
dark brown sugar
115 g
carrots peeled, cut in pieces (3 cm)
180 g
all purpose white flour
50 g
eggs
2
baking soda
½ tsp
baking powder
½ tsp
salt
1 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 162.7 mg

Protein 6.6 g

Calories 1371 kJ / 327.7 kcal

Fat 20 g

Fibre 3 g

Saturated Fat 9.4 g

Carbohydrates 32.5 g

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