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Carrot Cake Muffins with Walnut Crumble
5.0 2 ratings
Prep. 15min
Total 40min
8 portions
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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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