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Orange and Carrot Breakfast muffins


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Ingredients

12 portion(s)

Batter

  • 1 orange, Whole Orange; Peel, flesh and juice (approx. 60grams of juice).
  • 200 grams carrot, Chopped into chunks.
  • 125 grams Organic pitted dates
  • 220 grams natural plain yoghurt
  • 75 grams coconut oil, Raw Unpressed
  • 1 egg, Large 950g
  • 220 grams Organic Wholemeal Flour
  • 2 teaspoons bicarbonate soda
  • 1 teaspoon mixed spice
  • 30 grams Coconut sugar
  • 50 grams oat bran
  • 1 heaped tablespoon chia seeds
  • 2 heaped tablespoons cacao nibs

Topping

  • organic rolled oats
  • Coconut sugar
  • Sprinkle on top of muffin batter prior to cooking.
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Recipe's preparation

  1. Preheat fan forced oven to 200 degrees.Using a 12 hole muffin tray, grease well with option: Olive Oil, Coconut Oil or Butter.Use muffin patty liners if preferred.

  2. Remove the orange peel from the orange set the whole peeled orange aside. Place the orange peel in the TM bowl and grate for 8 seconds, speed 9. Remove from the TM bowl and set aside.

  3. Add the carrot, dates, yoghurt, whole peeled orange, coconut oil and egg to the TM bowl and grate for 20 seconds, speed 6. Scrape down the sides.

  4. Add orange peel, organic wholemeal flour, bicarbonate soda, mixed spice, coconut sugar, oat bran, chia seeds and cacao nibs to the bowl and mix for 20 seconds, speed 6. Scrape down the sides. Mix for a further 15 seconds, speed 4.

  5. Divide each muffin tray cup with batter, this should just come over the top.Sprinkle each of the muffins with oats and coconut sugar.Bake for 25 minutes.

  6. Test with a skewer and bake for a further 5-10 minutes if necessary. The muffins should turn a dark golden brown colour. Turn off the oven and allow to cool for 5-10 minutes.Remove tray and cool muffins in the tray completely.

    Serve immediately hot or place in an airtight container once cooled and enjoy cold.

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Accessories you need

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Tip

These are a semi-sweet muffin, making them ideal for children, breakfast, snacks or an afternoon treat.

Serving suggestion: Serve hot, reheat in the microwave/oven/convection to desired temperature, drizzle with organic raw honey, rice malt syrup or maple syrup and a tablespoon or two or natural yoghurt or preferred flavour.

Coconut cream. Coconut Yoghurt, Soy Yoghurt or Rice Yoghurt could be alternative options. Note that Coconut cream esp. is a higher fat content than Natural Yoghurt.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great recipe, held form and were tasty and...

    Submitted by ChristinaMW on 8. February 2017 - 11:22.

    Great recipe, held form and were tasty and healthy!

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