Carrot Cake Breakfast Muffins Recipe

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This dish is ideal for hectic mornings when you need to get everyone out quickly! Nut-free, high in protein and healthy fats from eggs, seeds, and olive oil, with 2 fruits and 1 veggie! High in fiber. Delicious too!  


Health benefits

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Carrot Cake Breakfast Muffins Recipe 

– 125 gram wholemeal flour – 50 gram rolled or jumbo oat – 50 gram brown sugar – 30 gram ground seeds, Or can be whole – 1 tspn ground cinnamon – 1 tspn baking powder – 1 tspn baking soda – 1/4 tspn salt – 3 egg – 2 tbsp honey , or maple syrup – 4 tbsp olive oil – 2 bananas, mashed – 50 gram raisins or sultana – 1 tspn granulated brown sugar – 150g carrots, grated , approx 2 large or 4 small

Preheat oven to 160C fan (320F).  

Step 1

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Blend the flour, oats, sugar (save the extra teaspoon for the end), seeds, cinnamon, baking powder, baking soda, and salt.  

Step 2

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Combine eggs, honey, oil, and mashed bananas in a separate bowl and whisk thoroughly.  

Step 3

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Add wet ingredients to dry and mix thoroughly. Mix in carrots and raisins.  

Step 4

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Fill muffin cups or silicon trays. Add remaining sugar to each muffin. Bake until springy and a skewer inserted comes out clean, 18–20 minutes.  

Step 5

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Cream Cheese Carrot Coffee Cake Recipe 

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