Loaded banana and carrot breakfast muffins

Based on 26 ratings

Difficulty

Easy 👌
15
min.
Preparation
18
min.
Baking
0
min.
Resting

Ingredients

Pieces:-12+
bananas
180 g carrots
90 g cashews
250 g whole-grain flour
70 g sesame seeds
75 g chia seeds
1 tbsp baking powder
2 tsp ground cinnamon
1 tsp turmeric
½ tsp ground nutmeg
50 g rolled oats
½ tsp salt
6 tbsp olive oil
120 g maple syrup
80 g raisins
unsweetened shredded coconut (for sprinkling)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
340
Protein
8 g
Fat
16 g
Carb
37 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.
    • 180 g carrots
    • 90 g cashews
    • 250 g whole-grain flour
    • 70 g sesame seeds
    • 75 g chia seeds
    • 1 tbsp baking powder
    • 2 tsp ground cinnamon
    • 1 tsp turmeric
    • ½ tsp ground nutmeg
    • 50 g rolled oats
    • ½ tsp salt
    • bananas
    • 6 tbsp olive oil
    • 120 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.
    • 80 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!