Fruit-sweetened, whole grain, and vegan carrot muffins with chia and sunflower seeds for an energy packed and healthy morning glory inspired breakfast.
Course Autumn, Breakfast, Muffins and Quick Bread, Snack, Snacks
Stir the shredded carrots into the date mixture, then add it to the flour mixture. Stir until just mixed and no streaks of flour remain.
130 grams carrots
Measure out equal amounts into each muffin tin, and top each with about a tablespoon of mixed sunflower, pumpkin, and chia seeds (or any seeds).
Extra seeds
Bake for 20-25 minutes or until golden and a toothpick comes out clean when inserted into the centre of a muffin.
Cool for a few minutes in the tin before removing and cooling fully on a wire rack.
Video
Notes
* As long as the dates are soft, it doesn't matter what type they are.** I know it seems like the baking time is too long, but it's because of the high liquid content in these muffins. Trust.