Happy belated Easter! Last weekend I made some carrot cake cupcakes for Easter which were fun and delicious, (You can check them out on Instagram.) and this week I decided it would be fun to turn them into Healthy Breakfast Muffins. It feels like the right kind of thing to eat in the springtime. Plus I needed to use up some bananas!
I started with bananas and carrots and added pecans, oatmeal and some whole wheat flour. These muffins are surprisingly light and not at all dry. I used coconut milk for mine because half the family is now dairy-free. You could easily substitute regular milk, buttermilk, or Greek yogurt instead.
This time of year seems to breed some discontent as the school year winds down and we wait for the weather to change (please get warm!!!). Healthy Breakfast Muffins are great on the go food. We’ve eaten them as a snack in the car or instead of toast with scrambled eggs.
What’s your favorite breakfast food? I think mine would be a tie between cinnamon rolls and french toast. I just need to figure out how to make french toast into a healthy muffin right? Haha, if only!
Thanks for pinning and sharing! If you are looking for something more chocolatey this weekend, try out my Dark Chocolate Buttercream. I promise it will deliver for you 🙂
Healthy Breakfast Muffins
Healthy Breakfast Muffins make a great breakfast when you need something quick in the morning. They are also a kid-friendly snack for Moms on the run!
- 2 large eggs
- 1/2 cup (80 g) dark brown sugar
- 1/2 cup ( ml) coconut milk*
- 1/2 cup canola or coconut oil
- 1/2 tsp vanilla
- 1 cup (150 g) flour
- 1/2 cup (55 g) old-fashioned oats
- 1/4 cup (35 g) whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- 1 cup mashed banana (2 medium bananas)
- 1 cup grated carrot (2 medium carrots)
- 1/2 cup (60 g) pecans, chopped
Pre-heat oven to 350 F (175 C) and line muffin pans for 16 muffins.
In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sugar together until light colored and frothy, 2-3 minutes.
Add the coconut milk, oil and vanilla and mix.
Next add all the dry ingredients and mix gently.
Stir in the banana, carrots and pecans.
Fill each muffin liner with about 1/4 cup of batter (I used a large cookie scoop).
Bake for 18 minutes, until a toothpick comes out clean and muffins are slightly brown on top.
Cool on a wire rack. I recommend waiting to eat until they are well cooled because the papers will come off much easier then.
*Substitute regular milk, buttermilk or greek yogurt for the coconut milk if preferred. +++ The Teatime Baker - www.teatimebaker.com