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Parve
Easy
8 Servings
Allergens 
40 Minutes
Diets
Grab a muffin or two with a cup of coffee, and you have a great breakfast.
Yields 15 muffins
1 cup Shibolim Whole Wheat Flour (or whole or white spelt flour)
1/2 cup one-minute oats
1 teaspoon baking powder
generous pinch Gefen Cinnamon
pinch salt
2 eggs
1/3 cup oil
1/2 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
1/2 cup walnuts, chopped
1/2 cup Shibolim Whole Wheat Flour
1/2 cup demerara sugar or Sugar in the Raw
1/2 cup walnuts or hazelnuts, chopped
3 tablespoons cold-pressed coconut oil, such as Heaven & Earth (if not available, use any neutral oil)
pinch Gefen Cinnamon
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
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.
Styling and Photography by Shoshy Sirkis
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