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!
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
- 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
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.
2.) In the bowl you mashed the banana in, add the eggs, vanilla, honey, and almond milk. Stir to combine completely.
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.
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.
5.) Allow to cool in the tin for 10-15 minutes.
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.
Perfect start to the day! Don’t you just want to dig in?
DELICIOUS! Enjoy! 🙂