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.
Carrot Cake Porridge Muffins
ingredients
time
45 minutes
prep:
15 minutes
cook:
25-30 minutes
level
1
Super Easy
method
-
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.
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