CARROT + STRAWBERRY MUFFINS

A muffin is one of my favourite snacks; they're the perfect size, they contain fresh fruit and vegetables, a decent amount of protein thanks to eggs, buckwheat and seeds, and they're really satisfying. Nutritious enough to enjoy for breakfast, they're the perfect grab + go option. 

When I was 18, my sister Em and I went to New York together for the first time. We rented an apartment in Williamsburg for a full month and it was so much fun. We discovered this cafe on our walk to the metro that sold these really delicious muffins where the flavours changed daily. Peach and zucchini, carrot and strawberry, apple and pumpkin were some of the flavours I remember and it was honestly the first time that we'd both encountered muffins that incorporated vegetables, which I suppose is because it was 2009. These carrot and strawberry muffins are an homage to that first encounter, just much healthier!

6 muffins per order. 

Store in an air-tight container in the fridge for up to one week, or freeze for up to two months. 

Buckwheat flour, sunflower seeds, carrots, almond milk, coconut sugar, eggs, strawberries, coconut oil, flaxseeds, pumpkin seeds, hemp seeds, cinnamon, vanilla, aluminium-free baking powder, bicarbonate soda + sea salt.