Breakfast Muffins

Name: Breakfast Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 12
Ingredients: 40 g raisins; 100 g coconut sugar (or sugar of choice); 2 tbsp ground flaxseeds; 40 g walnuts, chopped; 200 g self-raising flour (use gluten-free, if necessary); pinch of sea salt; 20 g sunflower seeds; 1 tsp baking powder (use gluten-free, if necessary); 2 ripe bananas, peeled and mashed; 200 g carrots, coarsely grated; 200 g courgettes, coarsely grated; 120 ml oil (I use light olive oil); 2 large free-range eggs; 100 g coconut sugar (or sugar of choice); 120 ml oil (I use light olive oil)

Preparation info

Makes
12

Difficulty
Easy
Ready in
50 min

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

A muffin and a nice cup of tea can be a glorious start to the day. These nourishing muffins contain ‘hidden’vegetables, alongside nuts and seeds, helping to boost our fibre intake, as well as providing a good dose of other essential nutrients. They are a great snack for hungry kids, too.

Ingredients

2 ripe bananas, peeled and mashed
200 g courgettes, coarsely grated
200 g

Snack
Vegetarian
Gluten-free
Breakfast

Method

Preheat the oven to 160°C fan/180°C/gas 4 and line a 12-hole muffin tin with muffin cases.

In a large mixing bowl, combine the banana, courgette, carrots, eggs, oil, sugar, raisins, walnuts, ground flaxseeds and salt. Mix well.

Stir in the flour and bakin