If dense carrot cake and moist banana bread could have a baby, this would be it.
My favorite meal of the day is breakfast. I am always looking to sneak in vegetables into this meal. I find it curbs cravings and helps me get in more nutrients throughout the day. I wanted a sweet treat that both satisfied my sweet tooth as well as provided my body with the fiber it needs to begin the day! Of course, I don’t use eggs in any of my baking, so these are vegan.
If you find yourself in a rush when starting your day and bump breakfast’s place in your priority list to the bottom, you’ll be pleased to find how hunger-busting these muffins are. Make a big batch and freeze them so you can simply pop a couple in the microwave and take them as breakfast on-the-go.
I love to bake these at night, have the aroma waft around my rooms, keep them in an airtight container in the fridge, sleep peacefully and have happy dreams about breakfast, then wake up to my rise and shine muffins, which are just about as fresh as it gets (for the modern day busy body, anyways!).
I always bake paleo and gluten-free because I find that those alternatives taste just as great as regular flour. So I used blanched almond flour with a tad of coconut flour for this recipe. If you don’t have those ingredients on hand, you can interchange the flour. I wouldn’t recommend it all the time, but it has worked fine for me in the past.
Lastly, I don’t like my muffins super sweet, so I use a small amount of maple syrup. But you can certainly use any sweetener you prefer. I would suggest either maple syrup, coconut sugar or agave nectar! Even some white or brown sugar works, if you don’t have a healthier sweetener on hand.
- 2 mashed bananas
- 2 large carrots
- 1 zucchini
- 1 chia egg (1 tablespoon chia seeds mixed with 2.5 tablespoons water, let sit for 10 minutes)
- 1/4 cup maple syrup (2 ounces)
- 1/4 teaspoon vanilla
- 1 cup blanched almond flour (8 ounces)
- 1 tablespoon coconut flour
- 2 scoops superfood powder
- 1 scoop of vegan collagen support protein powder
- 1 teaspoon kale powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat oven to 400F.
- Get out two bowls. One for the wet ingredients, one for the dry ingredients. I recommend using a larger bowl for your wet ingredients as you will be adding your dry to the wet.
- Mash two very ripe bananas in the bowl.
- Grate the zucchini. Place on a cheese cloth or paper towel and squeeze all of the excess liquid out of it. Add it to the bananas.
- Grate the carrots. Add it to the bowl.
- Add one chia egg, maple syrup and vanilla extract to the bowl.
- Mix everything together well.
- Add the balanced almond flour, coconut flour, superfood powder, vegan collagen support powder, kale powder, pumpkin pie spice, cinnamon, salt and baking soda to a bowl and mix well to remove any clumps.
- Add the dry ingredients little by little to the wet ingredients, stirring continuously to avoid any lumps.
- Once the wet and dry are mixed well together, fold in your raisins and walnuts. There’s nothing raw in there, so you can totally taste the batter at this point.
- Scoop into 12 equal sized muffin tins.
- Bake for 30-40 minutes. Check about 30 minutes into it to ensure the tops are not burning. These come out extremely moist. So even when you think they may be done, keep them in for another 5-10 minutes.
- Store in the fridge for up to 4 days in an airtight container, or freeze for up to 2 months.
This recipe was republished with permission from Jazz Recipes 4 Health.