Who doesn’t love a delicious breakfast muffin! And these ones are perfect for healthy breakfasts on the go, as they are packed with healthy fats, protein and fibre, helping you and your loved ones to feel all day long.
Sneaking in the good stuff!
I always like to find ways to sneak in the goodness, and these muffins are no exception. They contain hidden bananas, dried fruit, carrots and ground seeds, all wrapped up in a delicious muffin with a little crunch of sprinkled sugar across the top. They won’t cause blood sugar swings and are the perfect way to help keep brains firing on all cylinders throughout the morning.
I designed this recipe for a school that I work with, who have a high number of children with anxiety and neurodiversity. We made these muffins together as part of a workshop for their wellbeing week, and so many of the kids raved about how delicious they were!
Let me know what you think!
Carrot Cake Breakfast Muffins
Ingredients
- 125 gram wholemeal flour
- 50 gram rolled or jumbo oats
- 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 eggs
- 2 tbsp honey , or maple syrup
- 4 tbsp olive oil
- 2 bananas, mashed
- 50 gram raisins or sultanas
- 1 tspn granulated brown sugar
- 150g carrots, grated , approx 2 large or 4 small
Instructions
- Preheat oven to 160C fan (320F)
- Mix all the dry ingredients together (flour, oats, sugar (leave the extra teaspoon of sugar for the end), seeds, cinnamon, baking powder, baking soda, salt).
- In a separate bowl, mix all the wet ingredients together and beat well – eggs, honey, oil, mashed bananas.
- Tip the wet ingredients into the dry and stir well. Then stir in the carrots and raisins.
- Pour into muffin cases or silicon muffin trays. Sprinkle each muffin with the remaining sugar.
- Bake for about 18 to 20 minutes until bouncy to touch, and a skewer inserted comes out clean.