Carrot Orange Oatmeal & Walnut Muffins

  1. Combine all the dry ingredients (including orange zest) in a large bowl, and whisk to combine
  2. Whisk the eggs in a medium bowl until combined, add the melted butter, yogurt, orange juice, agave syrup and vanilla. Whisk until smooth.
  3. Mix the grated carrot, raisins and walnuts into the dry ingredients. Then pour in the wet ingredients and fold together stirring until combined.
  4. Pour tablespoonfuls of the mixture into medium sized muffin pans, lined with muffin papers.
  5. For the topping, combine all ingredients and sprinkle teaspoonfuls on top of each muffin. Press slightly into the muffin with the back of the spoon to ensure the seeds are stuck to the muffins and won't fall off after baking.
  6. Bake at 400F for ~20 minutes, rotating the pans part-way through cooking. The muffins are cooked when they are golden, springy to touch and a skewer inserted comes out clean. Leave the muffins in the pans to cool for about 5 minutes, then turn out onto a wire rack to cool completely.

flour, wholewheat flour, bran, rolled oats, baking powder, baking soda, sugar, ground cinnamon, ground nutmeg, unsalted butter, carrots, freshly squeezed orange juice, plain yogurt, eggs, vanilla, syrup, walnuts, raisins, topping, pepitas, sunflower seeds, brown sugar, coconut, cinnamon

Taken from food52.com/recipes/9783-carrot-orange-oatmeal-walnut-muffins (may not work)

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