These are super good for you, tasty, packed with fibre, nutrients, antioxidants, protein and goodness.  Super easy to make! Plus, they are portable and a great healthy  snack to have with you.


These super breakfast muffins contain so much natural goodness, fibre, protein, vitamins and minerals.  In a nutshell:

Carrots are great for you.  They are high in the beneficial beta-carotene, high in fibre, good source of antioxidant agents, rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

Coconut flour – high in finre (36.4g per 100), rich in protein 18.4g per 100g), gluten free, low in sugar and low glycemic index.

Cinnamon has scientifically proven health benefits (such as helping with diabetes, lowering bad cholesterol (LDL), has anti fungal, antiviral and antibacterial properties and evidence suggests it also has anti-carcinogenic effects).  I love cinnamon, it also has the power to help your body metabolize sugar and reduce insulin levels! Eggs are a very good source of high quality protein, vitamin B2, selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Flaxseeds (linseeds) and flaxseed powder – amazing for IBS, helps your digestion, richest source of a plant-based omega-3 fatty acids, called alpha-linolenic acid (ALA) in the world (!), rank #1 source of lignans in human diets, packed with antioxidants (Lignans are unique fiber-related polyphenols that provide us with antioxidant benefits for anti-aging, hormone balance and cellular health, Polyphenols support the growth of probiotics in the gut).  Lignans are also known for their anti-viral and antibacterial properties, high in fibre, gluten free, said to lower cholesterol (the soluble fiber content of flax seeds trap fat and cholesterol in the digestive system so that it unable to be absorbed), also great for reducing menopausal symptoms!


3 medium carrots grated

3 eggs (you could use two but I wanted the extra goodness from the eggs)
2 heaped tbsp coconut flour

2 heaped tbsp soya flour

2 tsp honey

2 tsp maple syrup

1 large handful sultanas

1 handful of walnuts (broken) (plus walnut halves to decorate top)

2 tsp cinnamon (I used 3 plus as I love cinnamon)

1 tsp of vanilla extract

1 tbsp of soya milk (or any nut milk you have in the fridge)

1 dsp of milled flaxseed (I used the blend I got from the supermarket)

1 dsp flaxseeds

1 dsp of Goldenberry & Chia Powder Blend (optional – I just had it in the cupboard)

1 tsp of baking powder (or for gluten free – 1/2 tsp bicarbonate of soda and 1 dessert spoon apple cider vinegar (or lemon juice would work))

Pinch of salt


1. Peel & grate carrots.

2. Preheat oven to Gas Mark 4 / 180ºC.  Put some paper cake or muffin cases in a muffin or cake tray.

3. Place all the ingredients in the bowl and mix well.

4. Spoon the batter into the individual paper cases. Decorate the top with a walnut half  (you could drizzle with a little maple syrup if you wish).

5. Bake at 180ºC for 35-45 mins – or until a knife comes out clean.

6. Cool on a rack – voila!  Enjoy!