Carrot Cake Muffins with Walnut Crumble

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Prep. 15min

Total 40min

8 portions

Ingredients

rolled oats
120 g
walnut halves
40 g
mixed seeds
2 Tbsp
ground cardamom
¼ tsp
ground cinnamon
½ tsp
unsalted butter diced
130 g
light brown sugar
70 g
carrots peeled, cut in pieces (3 cm)
180 g
plain flour
50 g
medium eggs
2
bicarbonate of soda
½ tsp
baking powder
½ tsp
fine sea salt
1 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 160.8 mg

Protein 6.5 g

Calories 1280 kJ / 305.9 kcal

Fat 20 g

Fiber 3 g

Saturated fat 9.4 g

Carbohydrates 27 g

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UK and Ireland

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