The Best Breakfast Muffins

By • June 10, 2011 33 Comments

607 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This is the recipe that gets used most often in my house. I make these every 2 weeks without fail, as my go to "I'm running out the door" breakfast. They are packed with nutrition and easy for anyone (even non-bakers like me!) to make. I first came across the recipe when I was researching paleo diets, and it's stuck with me. I always change it up a bit but the base is the same- eggs, almond flour, banana, and carrot. - DailyMeals
They never get boring because the options are endless. Enjoy.

Food52 Review: DailyMeals gives us a solid and versatile breakfast muffin recipe that will take care of us in the morning. With a wonderfully moist texture, this muffin packs a bounty of health in every bite. Banana, carrot and egg team up with almond flour, grapeseed oil and flax meal. I love the way that the apple cider vinegar combines with the baking soda. I added both poppy seeds and fresh blueberries in a rustic batter that I hand mixed. The recipe yielded 15 absolutely delicious muffins, which lasted me all week! These muffins fill you with that happy anticipation each morning of a great breakfast. Whether you slowly savor one with a cup of coffee or have to dash off to work in minutes flat, these muffins deliver. Whip up a batch today! - SagegreenSagegreen

Makes 12 muffins

  • 2 cups Almond Flour
  • 3 Bananas
  • 3 Eggs(Organic if possible)
  • 3 Medium Carrots, Shredded
  • 3/4 cup Walnuts(or other nuts), Chopped
  • 1/8 cup Grapeseed Oil
  • 1 tablespoon Apple Cider Vinegar
  • 2 teaspoons Baking Soda
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Cinnamon
  • 2 tablespoons Maple Syrup or Apple Juice Concentrate
  • 1/4 cup Options: Dried Cranberries, Currents, Diced apple, Fresh berries
  • 2 teaspoons Chia Seeds and or Flax Meal
  1. (Preheat oven to 350) First, shred your carrot. I use my food processor because its easier, although it does make the carrot quite juicy so you may have to squeeze out excess moisture, or grate with a hand grater. I never measure the carrots exactly, but it should be about 1 1-2 to 2 cups.
  2. Next, smash your bananas with a fork in a medium bowl. Add oil, vinegar, cinnamon, and eggs. Mix with a hand mixer for a minute or so until you have a pretty smooth consistency(there will be some lumps from the banana).
  3. Now add all of your optional ingredients. Here's where I add my apple juice concentrate, dried cranberries, chia seeds, flax meal, and nuts. Stir to combine.
  4. Now mix your flour with the baking soda and add 1/2 the flour mixture at a time into your banana/egg mix. Gently stir to combine.
  5. Last but not least add your carrot. It will take a bit of work to break it all up and make sure the batter is well mixed.
  6. Add to nonstick muffin tins(use paper liners or a silicone tray). This should make 12 muffins. Bake for about 25-35 minutes. Times will vary as this tends to be a very moist muffin. So if you like them a bit drier just cook for a few more minutes. It also depends on the add ons you've put in and their moisture content.
  7. These are impossible to mess up, and a really delicious and super nutritious. Some other variations include: substituting hazelnut meal for some of the almond meal, or adding a bit of steel cut oats if you feel the batter is too wet.

More Great Recipes: Bananas|Rice & Grains|Bread, Rolls & Muffins|Breakfast & Brunch|Bread

💬 View Comments ()

Comments (33) Questions (1)


4 months ago Connie



6 months ago Dina Attanasio Serna

I love how healthy and tasty these are, but I agree with another person that they came out too wet! I found myself eating it and fearing they were undercooked so I put the muffins back in for another 10 minutes, to find they weren't any firmer. Maybe half flour/half almond flour would do the trick?


6 months ago DailyMeals

Hi Dina! What I started doing is using coconut oil and/or grass fed butter in place of the oil- since coconut oil is solid at room temp it helps with the wetness


9 months ago asthmagirl

I just made these tonight and they were pretty fantastic. I used sunflower oil instead of grape seed and whole wheat flour instead of almond because that is what I had on hand. I threw in shredded coconut, sunflower seeds, pomegranate seeds (hopefully they stay good), and I almost threw in poppy seeds but I forgot. I will certainly make them again. I will also note that the bananas I used were super ripe.


10 months ago Grace Aldridge

These muffins taste amazing, but they came out too wet using only almond flour. Next time I would do a flour mixture with half almond and half regular to help them dry up a little.


10 months ago Windischgirl

Thanks for this recipe; it suits my improvisational baking style! I made "clear out the pantry" muffins, using a combination of bran cereal, almond meal, and AP flour; added in a bag of frozen cranberries; used sunflower seeds for the nuts; and supplemented the fresh carrots with some cooked shredded carrots (told you I was cleaning up!). I think they will be a healthy and hearty breakfast for me this week.


over 1 year ago Nyborg

Best GF muffin recipe I've ever made, and I've made too many to count. I cut the recipe in half and so had a little extra egg in there, which only improved them, I suppose. Added blueberries. This recipe yields muffins that are not too sweet, and have a really great texture.


almost 2 years ago natasha

i discovered your site yesterday ! I LOVE IT! I LOOOOOOVE IT! i just made these muffins, without a DOUBT the best muffin recipe i have ever come across! and i have looked at many as i have quite a severe sensitivity to gluten ! mmmmm good!


about 2 years ago Chelsey1818

I made these for a camping trip and they were delicious! I added fresh rasberries, dried cranberries, and coconut shavings. Super healthy and tasty!


over 2 years ago MnCampCook

My family can't get enough of these muffins. The basic recipe is has handled any improvisation I've thrown at it. I usually use 4 eggs and add a cup of rolled oats. I've also decreased the cinnamon to 1 tsp. and added 1/2 tsp each of ginger and mace. I love nuts and dried fruits so I don't limit those additions to 1/4 cup. The batch is generally 24 to 28 small muffins that disappear quickly. Thanks for such a great recipe!


over 2 years ago DailyMeals

Thanks MnCampCook! I just recently started putting dried sour cherries...its fun to always mix it up! So glad your family likes them


over 2 years ago adele93

would a combination of almond meal and whole wheat flour work as a sub for almond flour?


over 2 years ago Daria Faulkner

These guys are great!
I was going to substitute almond flour with smth I have, but then decided to go ahead and buy one. It takes time to make (more than I think most of the muffin recipes do), but it worths it! seriously, you are having the whole great healthy breakfast packed in this little treat.


over 2 years ago Kelly Walsh

Hi - I made them with 1/2 maize flour and 1/2 whole spelt flour and they were great. Think you'd be fine with whole wheat.


over 2 years ago Daria Faulkner

Thank you! Spelt is a good idea, I'll try spelt/whole wheat;) Excited!


over 2 years ago Daria Faulkner

also interested in using whole wheat flour. will it work the same way?


over 2 years ago WoooPigSooie!

Has anyone tried whole wheat flour instead of almond flour?


over 2 years ago Kelly Walsh

Do you think I can substitute Doves Farm gluten free flour for the Almond flour?


over 2 years ago AEC

Definitely going to try these Any reason canola oil cannot substitute for the grapeseed?


almost 3 years ago db7

oops, I see its already in there, my bad.


almost 3 years ago db7

Jessica, if you try it with applesauce maybe also try adding some ground flax meal mixed in water to act as a binder. Maybe 2 TBSPs. If you look at some vegan recipes it should give you a good ratio to use


almost 4 years ago starving_artist

This recipe is amazing. I went with raspberries and dried apples. Huge hit!


almost 4 years ago FrancesRenHuang

I made it this AM and loved how every delicious bite, I'm not thinking of the amount of butter, sugar and white flour in it. Mine turned out a bit moist this time, going to try to bake it a bit longer and see how it turns out! Thanks for the recipe!