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!
Ingredients
- 1 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbs cinnamon
- 1/2 tsp allspice
- 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
- 1 cup grated carrot
- 1/2 cup chopped walnuts, pecans or raisins
- Makes 12-14 muffins
Instructions
- Preheat oven to 350º F
- In a large mixing bowl, combine all the dry ingredients above
- In a separate medium bowl, mix together all wet ingredients above
- Pour the wet ingredients into the dry ingredients bowl and mix well
- Next fold grated carrots and the walnuts, pecans or raisins into the batter
- Pour batter into lined muffin tin molds (use paper or silicone cup liners) Fill each cup about two-thirds full
- Bake 22-25 minutes, or until an inserted toothpick comes out clean
- Cool and enjoy!