Day 1 of the Lunchbox Competition: Vegan Almond Carrot Muffins

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.

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