Lacto-fermented Oats Quinoa Carrot Muffins

These muffins are for breakfast and I kept the addition of sugar to the minimum.  Sweetness comes from 2 dark chocolate chips per muffin and dried fruits

Ingredients  (makes 10-12muffins)

300g    plain yogurt
130g    rolled oats

160g    cooked quinoa
160g    cooked azuki beans/black beans
130g    grated carrots (1 medium sized carrot)
30g      sultanas or dried fruits of your choice
3          whole figs, diced
30g      chopped nuts of your choice
1/2tsp  baking soda


Instructions

1.   In a large glass bowl, add yogurt and rolled oats.  Mix well and set aside for 8hrs.

2.   Preheat oven to 180°C.
3.   Add the remaining ingredients into the oats mixture.  Stir to mix well.

4.   Line each muffin tray cavity with a paper cup.
5.   Fill each paper cup 90% full.

6.   Bake 25min in the preheated oven.

7.   Cool on the cooling rack.

8.   Voila!  Yummy Lacto-fermented Oats Quinoa Carrot Muffins is served!