Carrot, apple & turmeric breakfast muffins

Breakfast muffins are a great hit with kids, and a sneaky way to sneak in some healthy ingredients! These muffins are gluten free by nature but you can replace the oat flour for spelt or whole wheat flour.

They can be frozen individually to make a quick, tasty and healthy breakfast on the run. I often make these when we travel as they work well as a snack as well as breakfast.

The muffins are made in a jiffy using a high speed blender or food processor. If you don’t have either you need to grate the carrot & mash the banana.

Makes roughly 10 muffins

Ingredients

2 brown bananas

1 large or 2 small carrots

0.5 cup/ / 64g almond flour (I used nut pulp left overs from making nut milk)

1 cup// 125g oats or oat flour (spelt or whole wheat flour)

4 eggs

2 tbsp coconut oil

2 tbsp apple sauce (unsweetened)

1 tsp turmeric (I used a premixed turmeric chai spice blend)

1 tsp ground cinnamon

0.5 tbsp cardamon

2 pinches salt

1.5 tsp baking powder

2 tbsp date syrup (alt. maple syrup or coconut sugar)

Topping: sprinkle of cinnamon and medium apple thinly sliced

Instructions

1. Pre heat your oven to 180C// 350F.

2. Using a high speed blender add all the ingredients and blend till smooth.

3. Grease muffin pan and pour the batter into each cup.

4. Add 1-2 apple slices to each muffin and dust with cinnamon.

5. Bake for 15-25min.