Loaded Breakfast Muffins - Recipe

Ingredients: 

1/2 cup dried cranberries

1 cup spelt flour

½ cup oat flour

1 cup coconut sugar, packed

2 tsp baking powder

2 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

2 cups peeled and grated carrots

1 large green apple, cored, and grated

1/2 cup shredded coconut

1/2 cup walnut pieces

1/3 cup sunflower seeds

3 large eggs

2/3 cup coconut oil, melted

2 tsp vanilla extract

1/4 cup fresh orange juice

Preheat the oven to 180C and prepare a 12-cup muffin tin.

In a small bowl, cover the cranberries with hot water, and set them aside to soak.

In a large bowl, whisk together the flours, sugar, baking powder, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds.

In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.

Add to the flour mixture, and mix until just combined.

Drain the cranberries and fold them in.

Divide the batter into the muffin cups – almost full to the top.

Bake for 25 minutes until golden and a toothpick inserted comes out clean.

Remove from the oven and allow to cool for 5 minutes before turning out onto a wire rack.

Recipe by Bronwyn Darne