Carrot Oatmeal Breakfast Muffins

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Good Morning!  I know mine certainly was thanks to these awesomely tasty and healthy carrot oatmeal breakfast muffins!  I could eat these things all day long, and ya know what?  That wouldn’t be a terrible thing since these are so good for you!  Two of the main ingredients are carrots and oatmeal, and both of these are nutrition powerhouses!

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And these are only two of the ingredients!  There’s also banana, honey, cinnamon, etc. – all SUPER good for you!  It’s easy to see why these make a great start to your day!  Plus, with them being so tasty, it’s a joy to wake up to them!

CARROT OATMEAL MUFFINS

Ingredients

  • 1 1/4 cups gluten free oat flour
  • 1 cup gluten free oats, plus about 2-3 Tbsp for topping
  • 2 1/2 ripe bananas
  • 1 cup shredded carrots, plus a little extra for topping
  • 2 eggs
  • 1/3 cup raw honey
  • 1 cup almond milk
  • 1 tsp. alcohol free vanilla
  • 1 Tbsp. baking powder (aluminum free)
  • 1/4 tsp. sea salt
  • 1 tsp. ground cinnamon

Directions

1.) Preheat the oven to 350 degrees.  Spray, or grease, a muffin tin with olive oil or coconut oil.  Mash the bananas in a medium sized bowl until there are no more lumps and shred one cup worth of carrots.

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2.) In the bowl you mashed the banana in, add the eggs, vanilla, honey, and almond milk.  Stir to combine completely.

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3.) In a large mixing bowl, mix together the oat flour, oats, baking powder, sea salt, and cinnamon.  Add the banana mixture to the dry ingredients and stir to combine.  Fold in the shredded carrots.  Let sit for 5-10 minutes so the milk can soak up the oats a bit.

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4.) Fill the muffin tin evenly with the batter.  Top the muffins with some oats and shredded carrots.  Bake in the oven at 350 degrees for 20-23 minutes, until a toothpick in the center of a muffin comes out clean.

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5.) Allow to cool in the tin for 10-15 minutes.

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6.) Remove the muffins from the tin.  You should be able to do this by simply turning the tin upside down and giving it a gentle shake/tap on the bottom.

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Perfect start to the day!  Don’t you just want to dig in?

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DELICIOUS!  Enjoy! 🙂

Gluten Free Blueberry Muffins

blueberry muffins1 I’ve been making a lot of muffins for breakfast lately.  They’re just so tasty, and when you make them with the right ingredients, they are really really good for you!  I was craving some good old blueberry muffins the other day, so I whipped up a batch of these gluten free blueberry muffins.  Did you know that blueberries have the highest antioxidant capacity of all fresh fruit?  This is just one of the many health benefits that blueberries provide.  Some others are listed in the following pin. 132bef13d38cd75c404324574e2445f3 These little pieces of nature’s candy are so incredibly good for you, and as many of you know, they make are a FANTASTIC ingredient in muffins!  These muffins are packed full of nutrition, and they are easy to make.  Can you say perfect breakfast? GLUTEN FREE BLUEBERRY MUFFINS Ingredients: makes 9 muffins

  • 1/2 cup + 2 Tbsp. Quinoa flour
  • 1/2 cup + 2 Tbsp. gluten free old fashioned oats
  • 1/2 tsp. aluminum free baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup unsweetened almond milk
  • 1/4 cup honey
  • 1 egg
  • 1 Tbsp. melted coconut oil
  • 1 tsp. alcohol free vanilla
  • 3/4 cup frozen blueberries

Directions 1.) Preheat the oven to 375 degrees, and oil a muffin tin.  Combine all the dry ingredients (except blueberries) in a mixing bowl.  Add the wet ingredients and mix well.  Lastly, fold in the blueberries. blueberry muffins2 blueberry muffins3 blueberry muffins4 2.) Evenly disperse the muffin batter among 9 of the muffin cups in your tin. blueberry muffins5 3.) Bake in the oven at 375 degrees for 17 – 20 minutes. blueberry muffins6 4.) Allow to cool in the muffin tin for 5 minutes, then remove the muffins and allow to cool completely then serve. blueberry muffins7 These are a great way to start your day!  Enjoy! 🙂

Blueberry Quinoa Banana Coconut Muffins

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The inspiration for these muffins came from the following pin.

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I changed up the recipe a lot, but this is where I got the idea from.  These guys are DELICIOUS!  They are also addicting, so don’t plan on eating just one!  Thankfully, they are GREAT for you, so you don’t have to feel bad about chowing down on them!  They’re easy to make, and make for a perfect breakfast, or as a snack during the day (or both!).

BLUEBERRY QUINOA BANANA COCONUT MUFFINS

Ingredients

  • 1.5 cups gluten free oats
  • 1/4 cup dry quinoa
  • Stevia
  • Pinch of nutmeg
  • 1 banana mashed
  • 1/4 cup honey
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain greek yogurt
  • 1/2 tsp. Non alcoholic vanilla
  • 2 tsp. Aluminum free baking powder
  • 1 tsp. Baking soda
  • 1 egg
  • 2 egg whites
  • 1 cup blueberries
  • 1/3 cup unsweetened coconut flakes

Directions

1.) Preheat oven to 350 degrees

2.) Place oats in a food processor and process on high till they have the consistency of flour.

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3.) Rinse your quinoa and place in a small sauce pan with 1/2 cup water, a pinch of stevia, and a pinch of nutmeg.  Boil until water is completely absorbed.  Set aside.

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4.) In a mixing bowl, mash your banana.  Add all other ingredients, making sure to add the blueberries last.

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5.) Oil a muffin tin with coconut oil.  Pour batter into muffin tin (makes 12 muffins), evenly.

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6.) Bake at 350 degrees for 25 minutes, or until a toothpick in the center of a muffin comes out clean.

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7.) Remove muffins from tin, let cool and serve.

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YUM! Enjoy! 🙂