Recipe by Efrat Leibfroind
Styling and photography by Shoshy Sirkis

Grab a muffin or two with a cup of coffee, and you have a great breakfast.

YIELDS 15 MUFFINS

1 cup whole wheat flour (or whole or white spelt flour)

½ cup one-minute oats

1 tsp baking powder

generous pinch cinnamon

pinch salt

2 eggs

⅓ cup oil

½ cup demerara sugar or sugar in the raw

2 medium carrots, peeled, grated, and drained well

1 green or Pink Lady apple, peeled, grated, and drained well

½ cup walnuts, chopped

Crumb Topping

½ cup whole wheat flour
½ cup demerara sugar or sugar in the raw
½ cup walnuts or hazelnuts, chopped
3 Tbsp cold-pressed coconut oil (if not available, use any neutral oil)
pinch cinnamon

Preheat oven to 350°F (175°C).

Mix crumb topping ingredients well, until crumbly. Set aside.

Mix flour, oatmeal, baking powder, cinnamon, and salt in a bowl. Set aside.

In a separate bowl, use a whisk to beat eggs, oil, and sugar. Add carrots and apple and mix well. Add nuts and mix. Add the dry-ingredient mixture and mix until just combined.

Fill muffin pans ¾ full with batter. Sprinkle crumbs generously on top.

Bake for 25 minutes.

(Originally featured in Family Table, Issue 916)