Granola-topped carrot cake muffins
These delicious, crunchy muffins are perfect for brunch, snacks or an on-the-go breakfast!
20 MINS
25 MINS
12
Ingredients
Method
1. Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with 12 cases. Mix the milled flaxseeds with 75ml water and set aside.
2. In a large bowl, mix the flour, bicarbonate of soda, cinnamon, nutmeg and coconut sugar with a pinch of salt. In a separate bowl, mix the melted spread with the plant-based alternative to yogurt, orange zest and juice, then stir into the flaxseed mixture.
3. When almost fully combined, add the carrots and 100g of the W.K. Kellogg Raspberry, Apple & Carrot No Added Sugar Granola. Stir through, then divide the mixture between the cases in the muffin tin. Sprinkle over the remaining W.K. Kellogg Raspberry, Apple & Carrot No Added Sugar Granola, then bake for 25 mins. Remove from the oven and allow the muffins to cool on a wire rack before serving.
When you enjoy W.K. Kellogg No Added Sugar Granola, you eat good AND do good, as 10p/10c from every pack goes to a good cause. That means you’ll feel good too!
Pick up a pack of W.K. Kellogg No Added Sugar Granola in store today
W.K. Kellogg No Added Sugar Granolas contain ≥ 15% RI magnesium which contributes to normal energy-yielding metabolism. Enjoy as part of a varied, balanced diet and healthy lifestyle. Contain naturally occurring sugars. See website for details on how we support good causes: wkkellogg.com. TM, ®, © 2020 KELLOGG Company.