These delicious Breakfast Muffins are simplicity itself to put together, and the chances are that you’ll most of the ingredients in your store cupboard too. They are a super nutritious option for breakfasts or for a little energy packed snack for post gym or school. They freeze very well too, so why not make a double batch and have plenty on hand, a batch never lasts long in our house!
Makes 9 muffins. Preheat the oven to 160.
1 mashed banana
1 grated medium sized carrot
1 grated medium apple
1/3 cup melted coconut oil
2 tbsp Maple Syrup
1 Flax seed egg (1 tbsp ground flax seed, 3 tbsp warm water. Leave to sit for a couple of minutes)
1 tsp apple cider vinegar
1/3 cup almond milk
In a separate bowl mix your dry ingredients.
1 ½ cups ground almond (almond meal)
2 Tbsp coconut flour
1 tsp baking powder
1tsp ground cinnamon
Add the dry ingredients to the wet ingredients, don’t over mix. Use muffin cases if you have them or can be used in a greased muffin tin. Pop your muffin mixture into cases in your muffin tins.
Pecan nut topping
In a little bowl mix together
2 Tbsp maple syrup
1 Tbsp roasted almond butter
½ cup roughly chopped pecan nuts
Spoon about a tsp of this mixture on top of muffins just before they go in the oven.
Bake at about 160 for about 20 mins, check them after 15 mins.