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Carrot cake muffins with walnut crumble
4.7 13 ratings
Prep. 15 min
Total 40 min
8 portions
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Ingredients

  • rolled oats
    120 g
  • halved walnuts
    40 g
  • mixed seeds
    2 tbsp
  • ground cardamom
    ¼ tsp
  • ground cinnamon
    ½ tsp
  • unsalted butter diced
    120 g
  • light brown sugar
    70 g
  • carrot peeled, cut in pieces (3 cm)
    180 g
  • plain flour
    50 g
  • eggs
    2
  • bicarbonate of soda
    ½ tsp
  • baking powder
    ½ tsp
  • salt
    1 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 161 mg
Protein 6.5 g
Calories 1244 kJ / 297.3 kcal
Fat 19 g
Fibre 3 g
Saturated Fat 8.8 g
Carbohydrates 27 g

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