Carrot Cake Muffins

INGREDIENTS:

Dry:

-200g oat flour

-1 tsp cinnamon powder

-1/2 tsp ginger powder

-2 tsp baking powder

-30g almonds, chopped

-40g pumpkin seeds

Wet:

-200g carrot, grated

-1 chia egg (15g chia seeds with water)

-1/2 cup golden syrup (or liquid sweetener of choice)

-100ml soy milk (or your choice of non-dairy milk)

-1 ripe banana, mashed

-1/4 cup natural peanut butter

DIRECTIONS:

-In a large bowl, first add the wet ingredients, and mix well.

-Then add in the dry ingredients and mix again.

-Pour the mixture into your muffin tray lined with muffin cases or muffin liners. You should get 6 large muffins or 8 smaller muffins.

-Pop in the oven to bake at 180C for 20-25 minutes. 

-Let cool, then enjoy!

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