Loaded banana and carrot breakfast muffins

Step 1/ 4

• 30 g carrots
• 15 g cashews
• 41⅔ g whole-grain flour
• 11⅔ g sesame seeds
• 12½ g chia seeds
• ⅛ tbsp baking powder
• ⅓ tsp ground cinnamon
• ⅛ tsp ground turmeric
• ⅛ tsp ground nutmeg
• 8⅓ g rolled oats
• ⅛ tsp salt
• ½ bananas
• 1 tbsp olive oil
• 20 g maple syrup

• box grater
• cutting board
• knife
• 2 bowls
• whisk

Finely grate carrots and chop cashews. In a large mixing bowl, whisk together flour, sesame seeds, chia seeds, baking powder, cinnamon, turmeric, nutmeg, rolled oats, and salt. In another bowl, whisk together the carrots, bananas, olive oil, and maple syrup.

Step 2/ 4

• 13⅓ g raisins

• rubber spatula

Fold carrot mixture into flour mixture with a rubber spatula until just combined. Then fold in raisins and cashews.

Step 3/ 4

• unsweetened shredded coconut (for sprinkling)

• oven
• muffin tin
• ice cream scoop

Preheat oven to 180°C/355°F. Scoop batter into a prepared muffin tin and sprinkle each with some shredded coconut.

Step 4/ 4

Transfer muffin tin to oven and let bake for 15 - 18 min., or until a toothpick inserted into the center of a muffin comes out clean. Let cool and enjoy!

Enjoy your meal!