Breakfast carrot cups

It is said that breakfast is the most important meal of the day yet if we dont take care, we may find ourselves eating the same thing year in year out without realising it. Therefore, this year I purposed to give breakfast the respect it deserves. By consciously planning ahead, we can have a variety of delicious and healthy things for breakfast. This is where the carrot cups come in.

These delicious carrot cups give us a chance to add vegetables to our breakfast thus improving our vegetable intake for the day. Filled with your favourite fruit and/or yoghurt, they are absolutely filling. They are also a perfect on the go breakfast item without having to deal with hot coffee or tea 🙂

Preparation time: 15 minutes | Baking time: 30 minutes | total time: 55 minutes
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Ingredients
150 g grated carrots
100 g sunflower seeds
100 g oatmeal
2 tablespoons mapplesyrup
1/2 teaspoon cinnamon
pinch of salt

Method
Heat the oven to 180°C, oil muffin forms or tray.
In a mixer, grind the sunflower seeds to 
achieve a crumbly consistency.
Add the carrots, nutmeg, salt and mapplesyrup. 
Mix further until a sticky mixture is achieved.
Lastly, add the oatmeal, mix once again 
until the oatmeal is well distributed in the mixture.
Spoon sufficient mixture into each prepared muffin form. 
With your hands, shape the mixture into the form of the muffin cup.
Bake for 30 minutes until golden brown. 
Let the baked carrot cups cool. 
Remove the carrot cups from the forms to avoid them getting soggy.
Serve with your favourite fruit and yoghurt or enjoy as it is.
Keeps 3 days in an airtight container.

I hope you enjoy making and eating these carot cups just as I did. Don’t forget to share (here and/or on instagram @mamainbelgie) a photo with me when you make them 🙂