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 3/4 full with batter. Sprinkle crumbs generously on top.

Bake for 25 minutes.

(Originally featured in Family Table, Issue 916)