Oh, how I love these breakfast muffins! Let me count the ways!
- They are delicious!!!
- They are packed with nutrition!
- They are gluten-free!
- They are quick and easy to put together!
- The ingredients are crammed full of health benefits!
- They make for such a happy and delicious way to start your day!
Oh boy! I could go on and on! These guys are loaded with yummy ingredients that go perfectly together to create a PERFECT muffin! Some of those ingredients are shown in the following pin, along with their health benefits!
And that’s just some of the awesome ingredients in these things! They are seriously crammed full of super healthy ingredients making them little nutrition powerhouses! Let’s get to it!
GLUTEN FREE APPLE BANANA CARROT BREAKFAST MUFFINS
Ingredients (makes 9 muffins):
- 3/4 cup gluten free rolled oats
- 1/4 cup almond butter
- 1 ripe banana
- 1/4 cup honey
- 1 egg
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. baking soda
- 1 cup shredded carrots
- 1 large honey crisp apple, cored, peeled, grated, and as much liquid as possible squeezed out
- 1/3 cup raisins
- 1/3 cup walnuts
1.) Preheat the oven to 375 degrees. Grease 9 cups of a muffin tin. Place the oats in a food processor and process on high until the oats have a flour-like consistency.
2.) Add the processed oats along with all of the other ingredients (except the carrots, apples, raisins, and walnuts) to a medium sized mixing bowl. Stir, mix, and mush all the ingredients together to combine completely.
3.) Add the carrots, apples, raisins, and walnuts, and gently fold them into the batter.
4.) Distribute the batter evenly between your 9 greased cups in the muffin tin. Bake in the oven at 375 degrees for 15-20 minutes until the outside is shiny and set, and an inserted toothpick comes out clean.
5.) Allow to cool in the pan for 10-20 minutes, then remove from the pan and transfer to a plate. If you carefully turn the muffin tin upside down, they should come right out.
YUMMY! Enjoy! 🙂