Just like the other recipe for food-muffins, this recipe makes healthy, sugar-free, and delicious food-muffins that are great for an afternoon snack, or as an easy meal on the go. You can pretty much change the recipe as you please (see guidelines/cheat-sheet on the bottom of this #Link page), but here’s how I like to make them, and our boys love to eat them:
Dry Ingredients:
- 3 dl Wholegrain Spelt-flour
- 1 1/2 dl Coconut flour
- 3 tsp Baking-powder
Wet Ingredients:
- 2 Eggs
- 1 Vanilla-pod
- 2 Large shredded Carrots
- 4 dl Milk
- 2-3 dl Blueberries (preferably a sweet sort)
- 1 dl Coconut-oil or -butter
How to:
- Turn oven on to 180 c, and line a muffin pan with paper cups.
- Mix dry ingredients in a bowl and put aside.
- Cut vanilla-pod down the middle, scrape out the content with a knife, and mix it in with the eggs, before adding milk, coconut oil and carrots to the bowl.
- Carefully combine wet and dry ingredients, by gradually adding the flour to the wet-ingredients bowl, taking care not to stir too much.
- When the consistency seems right and sticky, add the blueberries by folding them in.
- Divide batter in a lined muffin-pan. – This recipe is good for 12 large food-muffins.
- Bake for approx 20 min. Leave to cool a bit, serve fresh, or freeze and store.
Nomnomnom!
∼ TDD 2015 ∼
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Ingredients
Oh, and this: Coconut oil!
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