Imagine starting your morning with a mouthwatering muffin that tastes like dessert but packs a nutritional punch that'll make your body cheer! These Healthy Flourless Carrot Cake Breakfast Muffins are about to transform your breakfast routine from boring to extraordinary. Packed with natural sweetness from ripe bananas, nutrient-rich carrots, and wholesome ingredients, these muffins prove that healthy eating can be absolutely delicious and incredibly easy to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Healthy
Serves: 12 muffins
Ingredients
- 2 cups grated carrots
- 2 ripe bananas
- 1/2 cup almond flour
- 3 eggs
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher. The bananas should be very soft and ripe for best natural sweetness.
- Add the grated carrots to the mashed bananas. Grate the carrots using a box grater or food processor, ensuring they are finely shredded for better texture and even distribution.
- Crack the eggs into the banana and carrot mixture. Whisk thoroughly to combine all ingredients until well integrated and slightly frothy.
- Pour in the honey and mix well. The honey will add natural sweetness and help bind the ingredients together.
- In a separate bowl, combine almond flour, cinnamon, baking powder, and salt. Sift these dry ingredients to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the muffins dense.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin - it should come out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Garnish with a light dusting of cinnamon or chopped nuts before serving. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Banana Ripeness Matters: Use super ripe bananas with brown spots for maximum natural sweetness and easier mashing.
- Grating Technique: Grate carrots finely to ensure even distribution and a smooth muffin texture. A box grater or food processor works best.
- Mixing Magic: Be gentle when combining wet and dry ingredients. Overmixing can lead to dense, tough muffins.
- Moisture is Key: The ripe bananas and grated carrots provide natural moisture, keeping these muffins wonderfully soft.
- Storage Hack: These muffins stay fresh in an airtight container in the refrigerator for up to 5 days, making them perfect for meal prep.
- Customization Options: Feel free to add chopped nuts, a sprinkle of extra cinnamon, or a handful of raisins for variety.
- Room Temperature Ingredients: Let eggs and bananas sit at room temperature for easier mixing and better overall texture.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 15g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 55mg
