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
