This recipe makes 4 muffins. I need 2 muffins for lunch, my daughter get 1 muffins and a mandarin or 2 tablespoons blueberries.
THAT COMES IN: 5 oz ground almonds 50 ml almond milk 50 ml virgin coconut oil zest of ¼ a organic lemon 1 teaspoon chia seeds ¼ teaspoon Ceylon cinnamon ½ teaspoon vanilla 2 carrots (3,5 oz) 1 teaspoon honey
INSTRUCTIONS: Preheat your oven at 350 degrees
Insert muffin paper in the baking tins.
Clean the carrots and grate them.
Mix all ingredients together.
Put the dough in a muffin baking dish and bake for 40-50 minutes.
Let them cool and put them in the lunchbox. They can be stored in the fridge 3 days.
Tomorrow you´ll read the recipe for Coconut-Chicken-Skewer with Peanut Dip.