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Carrot Cake Muffins with Walnut Crumble
5.0 4 ratings
Prep. 15 min
Total 40 min
8 portions
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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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