It’s been a while since I last posted a Porridge Muffin recipe and so I thought it was about time that I thought up another flavour! With the cold and dark mornings we have been getting recently in the UK, waking up can prove to be a bit of a struggle. Having porridge muffins on hand is such a great way to ensure that you don’t skip breakfast even if you do end up pressing snooze a couple of times! These ones are so delicious that you would never guess how healthy they are.
- 1 1/2 carrots (230g)
- 80g raisins/sultanas
- 2 cups oats (200g)
- 60g chopped pecans
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water)
- 10 tablespoons date syrup (165g)
- 1 1/2 cup almond milk (300ml)
- 3 1/2 teaspoons cinnamon
- Optional: extra pecans/ seeds to decorate
Preheat the oven to 180 degrees Celsius.
Prepare your flax eggs and leave them to set.
Add all of the ingredients to a mixing bowl and stir until it is all combined.
Spoon the mixture into a silicone muffin tray and add any nuts/ seeds to the top to decorate.
Bake for 25-30 minutes until they feel firm to the touch and hold their shape well but are still moist on the sides.- mine were perfect after 26.
Leave to cool for a few minutes and then move from the tray onto a wire wrack to cool.