Loaded banana and carrot breakfast muffins
"These breakfast muffins will give you something satisfying to look forward to in the morning and keep you from grabbing a mediocre croissant on the way to work. The fiber from the chia seeds will satisfy your appetite and aid your digestion, the turmeric takes down inflammation, and the raisins and bananas make it feel like a special treat."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
box grater, cutting board, knife, 2 bowls, whisk, rubber spatula, oven, muffin tin, ice cream scoop
How-To Videos
How to chop nuts
How to grate nutmeg
Nutrition per serving
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!
