Paleo Banana Carrot Breakfast Muffins


Paleo Banana Carrot Breakfast Muffins

Breakfast muffins are so enticing but often leave us feeling tired, and un-energized. So for Christmas morning and during the holidays I wanted to make some muffins that were energizing, good for you and provided some real nutritious umph. So I came up with these delicious and fairly easy (and low sugar!) paleo banana carrot breakfast muffins.

The key to this recipe is that I used almond flour instead of wheat flour- so they’re gluten free and also the almond flour is a more energizing source of fuel because it doesn’t spike blood sugar as easily and burns more efficiently than some other types of flours. Additionally, I added fresh, mashed banana, and freshly grated carrot for flavor but also for added nutrients.

Finally, instead of using regular sugar, I used honey for a little sweetness (but didn’t need much!). I love honey because it has anti-bacterial and anti-viral properties and it’s concentrated so you don’t need a lot of it.

Make these yummy muffins to have with your favorite breakfast protein (like turkey sausage or eggs) this holiday season (or anytime) – and feel energized all day!

Paleo Banana Carrot Breakfast Muffins

Prep time: 10 minutes

Total time: 30-40 minutes

Makes: 10-12 muffins

Ingredients:

Dry ingredients:

  • 1 1/4 cups almond flour
  • 1 tsp baking powder
  • Dash cinnamon
  • Dash salt
  • 1/2 tsp all spice

Wet ingredients:

  • 3 eggs- beaten
  • 2 bananas, mashed
  • 3 Tbsp honey
  • 3 Tbsp coconut oil
  • 1 tsp vanilla extract

Ingredients to fold in:

  • 3/4 cup grated carrot
  • 3-4 Tbsp walnut pieces and halves

Directions:

  1. Preheat the oven to 350 degrees fahrenheit and line with paper or silicone liners a muffin pan or grease (with coconut oil) a muffin tray.
  2. In a mixing bowl, combine the dry ingredients and set aside.
  3. In another mixing bowl combine the wet ingredients until thoroughly mixed and then pour on top of the dry ingredients and mix together.
  4. Fold in shredded carrot and walnuts to the batter.
  5. Pour batter into muffin pan and place the pan into the oven.
  6. Bake for 20-22 minutes or until a tooth pick comes out completely clean.
  7. Allow the muffins to cool before serving.
  8. Enjoy!

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