Delicious moist and spiced breakfast muffins with carrots and muesli topping. The muffins are sweetened with banana and a hint of honey, and the batter is spiced with a touch of cinnamon, cardamom, and ginger. On top is a crunchy muesli mixture of oats, chia seeds, and chopped almonds.
Recipe for breakfast muffins with carrots and muesli topping
Lovely moist and spiced breakfast muffins with carrots and muesli topping.
The muffins are sweetened with banana and a hint of honey, and the batter is spiced with a bit of cinnamon, cardamom, and ginger. On top, there is a crunchy muesli mix of oats, chia seeds, and chopped almonds.
The muffins are free from gluten and refined sugar and contain nothing but what I would normally eat for breakfast; oats, eggs, some fruits, and vegetables.
I serve them with a dollop of skyr and a bit of syrup – it really makes a difference.
Servings: pcs.
Breakfast Muffins with Carrots and Muesli Topping
Delicious moist and spiced breakfast muffins with carrots and muesli topping. The muffins are sweetened with banana and a hint of honey, and the batter is spiced with a touch of cinnamon, cardamom, and ginger. On top is a crunchy muesli mixture of oats, chia seeds, and chopped almonds.
Equipment
- Oven
- Hand Mixer
- Bowl
Ingredients
Muffins
- 3 pcs. Egg
- 120 gram Oatmeal gluten-free if desired
- 2 gram Vanilla Sugar
- 5 gram Baking Soda
- 1 pinch Salt
- 2.6 gram Cinnamon ground
- 1.8 gram Ground ginger
- 1 gram Cardamom
- 21 gram Honey liquid
- 100 gram Carrots grated
- 1 pcs. Ripe Banana mashed
Müslitopping
- 25 gram Oatmeal gluten-free if desired
- 25 gram Almonds chopped
- 24 gram Chia Seeds
- 7 gram Honey
- 13.6 gram Coconut Oil or butter
Instructions
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) (fan).
- Beat the eggs together and stir in oats, vanilla sugar, baking powder, spices, and honey. Then fold in carrot and banana. Divide the batter into 8 muffin cups (6 if they are large).
- Put all ingredients for the topping in a small bowl, microwave until the honey and coconut oil are melted, mix well.
- Spread the topping over the muffins.
- Bake your muffins for 20 minutes until they are firm and golden. Serve with a dollop of skyr or Greek yogurt and maybe a bit of syrup.
Notes
