When you’re hungry about 37 times a day (#preggolife), healthy snacks come in handy. Creating different kinds of healthy eats and treats is one of my favorite things, as I’m a true breakfast and snacks lover. And a healthy desserts lover. And lunch is my thing actually too. But when dinner time rolls around…that’s the one meal I’m least inspired to make. But okay, let’s get back to these muffins quickly before my brain tells me to eat again (it kinda already happened).
I shared a recipe for these healthy breakfast muffins here on the blog (in Finnish) a few years ago and as I know a lot of my readers have liked these, I thought I should make them again and share the recipe in English as well. So I baked a couple batches of these, tweaked the recipe a bit, and here I am now shoving these into your mouths. Or I hope you’ll end up doing that. Regardless of the way you like to enjoy your baked goodies, these muffins are a nice little treat early in the morning, or in the afternoons along with a smoothie or a yummy hot beverage. There’s banana, carrot, and zucchini hidden inside the muffins, which make them really moist and pretty filling too. I usually make these with gluten-free oat and buckwheat flour, but almond and brown rice flour work really well too. So you’ve got a lot of flexibility in these, which I really like. And once the muffins have cooled enough, I actually like to slice these in half and add some avocado, a bit of cheese, or some sliced banana on top. Don’t know if that’s weird but I occasionally have this tendency to take things over the top :)
Eat well and stay cozy, friends! xo
Healthy Breakfast Muffins (GF + vegan option)
notes: if you’d like to make a vegan version of these, just replace the honey with maple syrup and the eggs with two chia or flax “eggs”. in order to make chia / flax eggs, just mix either one with water and let sit for about 5 minutes, until a thick gel forms. this gel works as a replacement for eggs in baked goods and it’s super easy to make. also, you can use other gluten-free flours in these muffins, for example brown rice and almond flour work well too.
inspired by Wholehearted Eats
makes 6 to 8 muffins
1 ripe banana
2 organic eggs (or 2 tbsp chia seeds / flax meal + 6 tbsp water)
3 tbsp melted coconut oil (or very mild olive oil)
2 tbsp honey (or maple syrup)
2/3 cup grated carrot
2/3 cup grated zucchini
2/3 cup gluten-free oat flour
2/3 cup buckwheat flour
1,5 tsp baking powder
1,5 tsp ceylon cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
a pinch of salt
1/4 cup pumpkin or sunflower seeds
1/4 cup raisins or other druid fruit
1. Preheat the oven to 200 C / 400 F degrees. In a medium bowl, mash the banana. Add the eggs (or chia / flax gel), coconut oil, and honey, and stir well. If you’d like to take the easy route, you can also mix the ingredients in a blender (that’s what I always do).
2. Add the grated carrot and zucchini to the wet ingredient and mix.
3. In another bowl, mix all the dry ingredients together and then add them to the wet ingredients. Mix thoroughly. Add seeds and dried fruit, if desired.
4. Spoon a couple tablespoons of the dough into muffin cups and decorate with a few seeds. Bake for about 20 to 25 minutes, until golden brown. Let the muffins cool for a moment before serving. Store any leftovers in an airtight container, or pop these to the freezer.