Blitzed up breakfast muffin

Filled with nutritious fruit, veges, rolled oats and almond flour these muffins will keep you going throughout the day. Make up a batch and put them in the freezer so you can grab and go for breakfast, lunch or a snack.

Ingredients

  • 2 large carrots skin on, grated

  • 1 large granny smith apple skin on, grated

  • 2 over ripe bananas

  • 1 egg

  • 1/4 C olive oil

  • 2Tbsp honey, melted

  • 1/2 C milk

  • 2/3 C wholegrain oats

  • 1/2 C almond meal

  • 1 C gluten free flour

  • 1/2 tsp salt

  • 1 tsp baking powder

  • 1 tsp baking soda

  • Zest of an orange

  • Juice of half an orange

  • 1 tsp cinnamon

  • 1 tsp ginger

  • 1/2 tsp mixed spice

  • Chopped raw walnuts for the top

Directions

Roughly chop the banana and place in a food processor with the carrots, apple and oats. Blitz until combined. Add the remaining ingredients. Heat the orange juice then stir in the baking soda, it will froth up, stir it well and add to the food processor. Pulse until everything is just combined.

Spoon the mixture into greased muffin trays and top with chopped raw walnuts. Bake at 180C for 20-22mins (gluten free flour takes longer to cook but do watch they don’t burn) or until the muffins bounce back when lightly touched.

You can also make this as a loaf. Place the mixture in a greased and lined loaf tin. Cook for 45 min-1 hour or until an inserted skewer comes out clean. You may want to cover the loaf with tin foil for the last 10-15 mins while you wait for the inside to cook, this will stop it burning the top and edges.

Yum! Sarah X

BreakfastSarah Martelli