The Best Breakfast Muffins
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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. - DailyMeals
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! - Sagegreen - Sagegreen
Makes 12 muffins
- 2 cups Almond Flour
- 3 Bananas
- 3 Eggs(Organic if possible)
- 3 Medium Carrots, Shredded
- 3/4 cups 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
- (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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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4 days 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!
3 days 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
3 months ago adele93
would a combination of almond meal and whole wheat flour work as a sub for almond flour?
4 months 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.
4 months 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.
4 months ago Daria Faulkner
Thank you! Spelt is a good idea, I'll try spelt/whole wheat;) Excited!
4 months ago Daria Faulkner
also interested in using whole wheat flour. will it work the same way?
4 months ago WoooPigSooie!
Has anyone tried whole wheat flour instead of almond flour?
4 months ago Kelly Walsh
Do you think I can substitute Doves Farm gluten free flour for the Almond flour?
5 months ago AEC
Definitely going to try these Any reason canola oil cannot substitute for the grapeseed?
6 months ago db7
oops, I see its already in there, my bad.
6 months 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
over 1 year ago starving_artist
This recipe is amazing. I went with raspberries and dried apples. Huge hit!
over 1 year 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!
almost 2 years ago DailyMeals
Thanks Sagegreen for your review! :)
almost 2 years ago Sagegreen
My pleasure, DailyMeals. I added a photo, too.
almost 2 years ago JessicaBakes
I know this makes me weird, but I absolutely loathe bananas. Suggestions for other fruit that could take its place well?
almost 2 years ago DailyMeals
Hi Jessica, you could try applesauce/purée perhaps... I havent tried it but it seems like maybe it could work. Maybe 1-1/2 to 2 cups, or equivilant to 3 bananas. I would love to know if you make it work!(we are having a severe banana shortage here in Oz)
almost 2 years ago Sagegreen
Yum, thanks DailyMeals for this great versatile recipe. I used 2 small bananas, since you suggested this recipe was forgiving, along with fresh blueberries and poppy seeds. Love the flavors and JessicBakes, I really don't taste banana much at all. I think if you tried a small banana with some applesauce you would get all the great moistness without any detectable banana flavor. I think rhubarb would be great in these! Do report back whatever you try.
almost 2 years ago JessicaBakes
Ha...trust me, I can literally detect ANY banana. I mean, i can smell banana from across the room and feel the need to leave. It's pretty bad for someone who loves baking! Love the pumpkin puree idea though...going to try to make these for some upcoming airplane travel and will let you all know how it goes!
almost 2 years ago DailyMeals
Thanks Sagegreen..hope you like them, its the most versatile recipe, i love it!
almost 2 years ago Sagegreen
What attracts me to make these is how healthy they sound. I anticipate that they will also taste wonderful with carrots and almond meal....maybe a bit carrot cake-like? I will use fresh blueberries, too. I picked up ground flax meal. Wasn't sure if golden or whole would be better, but as you say, they sound versatile. Looking forward to these. I always love how the editors ferret out those overlooked, almost hidden recipes where no one has yet commented.
almost 2 years ago DailyMeals
They are healthy but also not overly sweet which is why for me they make such a great breakfast...can't wait to hear how they turn out!
almost 2 years ago Sagegreen
Looking forward to making these! Great set of ingredients. This will motivate me to get the flax meal I have been meaning to buy, too!