Loaded banana and carrot breakfast muffins

Name: Loaded banana and carrot breakfast muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12
Cuisine: International
Ingredients: 3 bananas; 6.5 oz carrots; 3.25 oz cashews; 2 cups whole-grain flour; 0.5 cup sesame seeds; 0.5 cup chia seeds; 1 tbsp baking powder; 2 tsp ground cinnamon; 1 tsp ground turmeric; 0.5 tsp ground nutmeg; 0.5 cup rolled oats; 0.5 tsp salt; 6 tbsp olive oil; 0.33 cup maple syrup; 0.5 cup raisins; unsweetened shredded coconut (for sprinkling)

Based on 38 ratings

In app

Nadine Page

Contributor

www.nadinepage.com

"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

MetricImperial

bananas

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

1 tbsp

olive oil

20 g

maple syrup

13⅓ g

raisins

unsweetened shredded coconut (for sprinkling)

Utensils

box grater, cutting board, knife, 2 bowls, whisk, rubber spatula, oven, muffin tin, ice cream scoop

Nutrition per serving

Cal340

Fat16 g

Protein8 g

Carb37 g

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!