Paleo Banana Carrot Breakfast Muffins

Did you skip breakfast today? There are a lot of studies out there that support the old axiom it’s the most important meal of the day…

Just one I saw recently from the University of Minnesota said that people who ate breakfast regularly have a significantly lower risk of obesity, high blood pressure and diabetes compared to those who usually skip the morning meal.

Well here’s an easy recipe that makes grabbing a delicious breakfast on-the-go a piece of cake – or muffin in this case.

I came up with these super-healthy breakfast muffins when I had a few leftover carrots from a round of cooking this weekend, and a couple of neglected bananas that were past their prime.

Together they made the perfect starter ingredients for these savory and slightly sweet paleo and gluten free breakfast muffins.

You can taste the healthiness of these in every moist, delicious bite. You get both protein (from the eggs inside) and lots of fiber in these babies, plus the awesome vitamins and minerals that are naturally packed into bananas and carrots.

Sweetened with just a little honey, I don’t think you can ask for a more satisfying breakfast muffin you can feel good about enjoying – and if you’re hungry enough, going for a second one. These taste so good, your kids will probably chow down on them.

This is a really easy recipe to whip up, and should make enough to last your family at least a few days.

My advice, don’t skip breakfast – or this recipe!

Give these paleo muffins a try and let me know what you think!

Paleo Banana Carrot Breakfast Muffins Recipe

Paleo Banana Carrot Breakfast Muffins Recipe

Ingredients

    Dry Ingredients:
  • 1 + 1/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cinnamon
  • 1/2 tsp allspice
  • Wet Ingredients:
  • 3 eggs - whisked
  • 2 bananas - mashed
  • 1/2 cup almond butter
  • 1/3 cup raw honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • Fold In:
  • 1 cup grated carrot
  • 1/2 cup chopped walnuts, pecans or raisins
  • Yields:
  • Makes 12-14 muffins

Instructions

  1. Preheat oven to 350-degrees F
  2. In a large mixing bowl, combine all dry ingredients above
  3. In a separate medium bowl, mix together all wet ingredients above
  4. Pour the wet ingredients into the dry ingredients bowl and mix well
  5. Fold grated carrots and the walnuts or pecans into batter
  6. Pour batter into muffin tin molds lined with paper or silicone cups – fill each cup about two-thirds full
  7. Bake 22-25 minutes, or until an inserted toothpick comes out clean
  8. Cool and enjoy!
http://www.paleonewbie.com/paleo-banana-carrot-breakfast-muffins/

Comments

  1. Carolyn

    I made this today, it was a total disappointment! I personally think there isn’t enough flour, maybe 1-2 Tb coconut flour is needed, muffins were a complete mess & no matter how much I baked ‘em it was gooey & wet. I usually like your recipes but this was in my opinon needs work :-(

    • Carolyn – so sorry your batch did not turn out! Many others have successfully made these without any problems – even my hubby managed to bake a batch on his own a few weeks ago and they turned out fine. I can’t imagine what went wrong with yours…but I hope you find some other recipes to enjoy here and thank you for your comment.

  2. Anonymous

    I made these today for a Paleo client. Wanted to change it up from the usual date loaf she likes. I hope she enjoys them as much as I did.

  3. Jesse

    Do you think these would freeze and thaw well? It’s just me and the man and 14 muffins is more than a week’s worth of breakfast. I would love to make these ahead of time.

    • Your hubby should be friends with mine. He did the same thing the first time I made them. Now I freeze half of them so they last longer. Haha! Thank you for commenting! :)

  4. Jackie

    I can’t believe there aren’t more reviews for these! Just like all of the recipes from your blog that I’ve tried, these are AWESOME.I made these exactly as written, except for adding 1/4 cup raisins. I think I will add 1/2 cup next time. Did this in my stand mixer–first, mashed up the bananas by whipping the heck out of them, then added the eggs and gave those a couple of turns. Then, added the rest of the liquid to the mixer bowl. I combined the dry ingredients separately, mixed them up well, and slowly added them to the mixer on a low setting. Added the carrots, pecans and raisins on stir. I used a 1/4 cup measure to portion out the batter to my muffin tin and I got 16 muffins out of it. Next, I need to try your lemon pound cake! That one is calling my name…

    • Jackie! Thank you so much! It means so much to me to get a review like yours! I like the recipe a lot too. I think some people my be afraid if the carrot banana combo, but it works! As for the pound cake, some people have told me they are having problems. I tested the recipe twice, but am going to retest this weekend. Hold off if you don’t mind. I want it to come out perfect for everyone! Thank you so much for your comments! :)

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