Carrot & Walnut Breakfast Muffins

This is a recipe I tried and slightly adapted from Rozanna Purcell’s Natural Born Feeder food blog.

The recipe said it would make 6 large muffins but mine were 6 small-medium muffins. Anyway the taste was as they should. A nice fluffy muffin, unsweetened as I like them, ideal for starting your day off on a lighter note.

Muffin ingredients:

40g oats

1 tsp cinnamon

1 tsp mixed spice

1 tsp freshly grated cinnamon

1 large grated carrot

1 tsp baking powder

1 tbsp honey or maple syrup

2 egg whites

250ml coconut milk

30g walnut halves

Icing ingredients:

100g cashews (Not mentioned in Roz’s recipe but always soak overnight as otherwise these nuts are toxic in your system)

1 tbsp organic honey

A pinch of sea salt

1/2 cup of water

1 tbsp coconut oil

Vanilla – optional


What to do:

Blitz the oats to a fine flour in your processer then transfer to a bowl and whisk in all the other ingredients, except the walnuts, with a fork.

Once whisked together then add the walnuts and pop into your muffin cases in a baking tray.


Bake for 30mins at 180-200.C – check by inserting a knife into the muffins, if it comes out clean – they’re ready. Roz recommended to take the muffins out of the baking tray after 15mins and allow to cook on the oven rack. I tried half of the muffins like this and left half on the baking tray and there was no difference in cooking but the oven rack did mis-shape the bottom of the muffins I did remove.

Make your icing while the buns are in the oven.

Drain the water from the soaked cashews and transfer to a high power blender. Add the other ingredients and blend at high power for a number of minutes.

Patience is the key to a smooth creamy icing! Some blenders take longer than others so ensure you regularly scrape down the nuts from the side of the blender so all are combined.

Wait for the muffins to cool, then ice!


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