These nutritious and tasty muffins are perfect for a breakfast on-the-go or a quick lunch box filler.

Try them with some berry chia jam or lashings of butter! They freeze perfectly so you can keep a supply in the freezer and grab them as you need.

 

 

 

 

- 1/4c coconut flour

- 1/4c almond meal

- 1/2tsp baking powder

- 1/2tsp baking soda

- 1Tbsp cinnamon

- 1/2tsp all spice or ground ginger

- 3 eggs, whisked

- 2 bananas, mashed

- 1/2c peanut butter (or any nut butter)

- 1/3c honey

- 1/4c coconut oil, melted

- 1/4c raisins

- 1/4c roughly chopped nuts

- 1c grated carrot (about 1 1/2 carrots)

- 1 handful of pumpkin seeds

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1. Whisk all dry ingredients together except nuts, raisins and carrot.

2. Mix all wet ingredients together, then pour into the dry ingredients.

3. Combine all ingredients together in a bowl, then fold in the raisins, nuts and carrot.

5. Spoon mixture into prepared muffins tin.

6. Bake at 180 degrees for 15-20 minutes, or until inserted skewer comes out clean.

 

 REFINED SUGAR FREE   DAIRY FREE   PALEO

Tessa Hopson

Lover of everything that nourishes her soul - especially poached eggs, dark chocolate, hill sprints and her hubby.

Ingredients

Method