Recipe for breakfast muffins
Having plenty of time today meant a little treat for breakfast ?
These muffins are packed with whole grain flours and chia seeds, so they keep you full for a long time and are not nearly as indulgent as they taste.
They are moist and spongy from the carrots and have sweetness from the banana.
On top is a crunchy layer of oats and cinnamon. ?
Do yourself a favor and try them! ?
Ingredients
Muffins
- 3 pcs. Egg
- 42.5 gram Cane Sugar
- 2 pcs. Ripe Banana
- 45 gram Rapeseed Oil
- 100 gram Yogurt naturel
- 55 gram Rye Flour
- 20 gram Oatmeal
- 10 gram Wheat Bran
- 60 gram Wheat Flour
- 24 gram Chia Seeds
- 1 pinch Salt
- 10 gram Baking Soda
- 2 pcs. Carrots grated
Sprinkle
- 40 gram Oatmeal
- 25 gram Cane Sugar
- 40.5 gram Rapeseed Oil
- 2.6 gram Cinnamon
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Whisk eggs and sugar until light and fluffy.
- Mash the bananas and stir into a smooth mixture.
- Add oil and yogurt, mix well.
- Combine the dry ingredients and fold in.
- Finally, fold in the carrots.
- Divide the batter into muffin cups.
- Mix the ingredients for the topping and sprinkle over the muffins.
- Bake for 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit).