John Myers
Healthy Carrot Breakfast Muffins
The perfect healthy carrot breakfast muffins recipe with a picture and simple step-by-step instructions.
- 300 g Finely grated carrots
- 100 g Grated apples
- 65 g Fine oat flakes
- 100 g Buckwheat flour
- 100 g Raisins or cranberries
- 2 tbsp Chia seeds
- 1 tbsp Cinnamon
- 2 tbsp Coconut oil
- 4 tbsp Unsweetened applesauce
- 2 tbsp Liquid honey
- 3 tbsp Maple syrup
- 200 ml Almond milk
- The recipe makes about 12-15 muffins. Without honey, it’s even vegan. Put the grated carrots and apples in a bowl with oatmeal, buckwheat flour, raisins, chia seeds and cinnamon.
- Melt coconut oil in a small saucepan over low heat and add to the bowl with the remaining ingredients. I would first add 150 ml of the almond milk, then mix everything together and see how the consistency is. The dough shouldn’t be too runny, it should rather be tough to tear off the spoon.
- Pour the dough into the wells of a prepared muffin tin (additional paper molds may be necessary if there is still dough left over) and bake in the preheated oven on the middle rack at 175 degrees circulating air (or 200 degrees top / bottom heat) for about 35 minutes.
- Instead of almond milk, you can also use normal milk or any other nut, soy milk, etc. When I eat the muffins for breakfast, I like to cut them open and spread some almond butter in the middle. The muffins keep for about 3 days at room temperature and about 5 days in the refrigerator.
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