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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 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
- (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