Loaded banana and carrot breakfast muffins

Loaded banana and carrot breakfast muffins

Based on 32 ratings

"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

15 min

Baking

18 min

Resting

0 min

Ingredients

2Servings
½
bananas
30 g
carrots
15 g
cashews
41⅔ g
whole-grain flour
11⅔ g
sesame seeds
12½ g
chia seeds
tbsp
baking powder
tsp
ground cinnamon
tsp
ground turmeric
tsp
ground nutmeg
8⅓ g
rolled oats
tsp
salt
1 tbsp
olive oil
20 g
maple syrup
13⅓ g
raisins
unsweetened shredded coconut (for sprinkling)
MetricImperial

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 chop nuts

how-to-grate-nutmeg

How to grate nutmeg

Nutrition per serving

Cal340
Fat16 g
Protein8 g
Carb37 g
  • Step 1/4

    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.
    • 30 g carrots
    • 15 g cashews
    • 41⅔ g whole-grain flour
    • 11⅔ g sesame seeds
    • 12½ g chia seeds
    • tbsp baking powder
    • tsp ground cinnamon
    • tsp ground turmeric
    • tsp ground nutmeg
    • 8⅓ g rolled oats
    • 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

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

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

    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!

    Loaded banana and carrot breakfast muffins

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