Carrot, apple and nut muffins

Ingredients for 1 servings:

• 120 g spelt flour type 630
• 40 g sugar
• 40 g almonds, ground
• 40 g hazelnuts, chopped
• 50 g carrot(s)
• 40 g apple
• 40 g apple
• 1 pack of cream of tartar baking powder
• 30 ml sunflower oil
• 60 ml oat milk (oat drink)
• 1 tbsp flaxseed meal

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, makes 12 small muffins

Preheat the oven to 200 degrees Celsius. Pour 3 tablespoons of boiling water over the flaxseed meal, stir, and let it soak for five minutes. This will make the flaxseed egg. Meanwhile, combine the dry ingredients. Then add the milk, oil, and 2 tablespoons of the soaked flaxseed egg and mix. Finely grate the carrot. Finely grate 40g of apple and coarsely grate 40g of apple. Finally, stir in the grated carrot and apple. Pour the mixture into muffin cups. This makes enough for 12 small muffins or 8-10 larger muffins, depending on your preference. Bake for 20-25 minutes until golden brown.