Spelt, Carrot, and Apple MuffinsANANÁS E HORTELÃ
These wholesome muffins take their flavor cue from carrot cake, combining grated carrot with diced apple, brown sugar, and pumpkin seeds in the batter, which is made with spelt flour instead of all-purpose flour. More pumpkin seeds are sprinkled on of each muffin before baking, along with more brown sugar, which crates a crunchy, caramelized topping. They are best served while still warm, for breakfast, brunch, or afternoon snack, or even as a healthy after-dinner treat.
- Preheat the oven to 180 degrees Celsius. Line a muffin tin with paper liners.
- Combine the eggs, brown sugar, and vegetable oil in a bowl and mix until smooth.
- Stir in the spelt flour, baking powder, and cinnamon.