Carrot and Cinnamon Muffins
You often ask: what healthy options can I choose while travelling in order to avoid fast food or in-flight ‘treats’?
Ingredients:
- 1 tablespoon ground linseed
- 2 tablespoons water
- ½ a glass orange juice
- orange zest
-
½ a cup coconut oil
- 80 ml maple syrup
- 200 g gluten-free flour of two kinds (e.g. millet and buckwheat)
- 1 teaspoon gluten-free baking powder
- ½ a teaspoon baking soda
- a pinch of sea salt
- 1 teaspoon cinnamon
- ½ a teaspoon mixed spice
- 2 cups grated carrot
- ⅓ a cup raisins
-
a pinch of coconut sugar
Buy As you all know, I am a big fan of preparing my own lunch box menu. This solution always works and if you travel as a group, then trust me, you won’t be the only person willing to eat the meal/snacks you’ve prepared 🙂
Why don’t you hit the road with carrot and cinnamon muffins?
Cinnamon is a precious spice not only thanks to its great taste. It also has medicinal, antibacterial and antifungal properties. It is a powerful antioxidant and those who count their calories will like the fact that it helps to lose weight ?
Preparation:
Preheat the oven to 180 ℃. Mix the linseed with water (it is a great substitute for an egg) – mix until it has a gel texture. Put the flour, baking powder and soda into a bowl. Then add maple syrup, orange juice and zest, coconut oil and spices. At the end, mix in the grated carrot and raisins rinsed in hot water. Combine all ingredients. Transfer the dough into muffin cups (about 10 – 13 pieces), sprinkle with coconut sugar and cinnamon. Bake for 20 minutes.
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