Breakfast Muffins: 

Ingredients: 
 

500g Biona Organic Coconut Flour 

1 tsp baking soda 

1/2 tsp baking powder 

1 tsp cinnamon 

1/4 tsp nutmeg

170g Biona Organic Coconut Palm Sugar 

3 medium bananas, mashed 

170g carrots, grated 

120ml Biona Organic Coconut Milk 

1tsp vanilla 

170g rolled oats, divided 

Pinch of salt 

85g raw walnuts, chopped (optional)

 

Method: 

Preheat the oven to 180 degrees celsius. Mash the bananas in a large bowl, then add the vanilla and coconut milk and mix everything with a fork. Whisk in the coconut sugar and mix until no clumps are left. 

Sift the dry ingredients together in a medium bowl and then fold the banana mixture into it in seperate parts. Then gently hold the carrots into the mixture and most of the rolled oats - save a few tablespoon for topping. 

Fill muffin cups or lightly greased tins about 3/4 of the way and then sprinkle with the remainig rolled oats and walnuts. 

Bake for about 30 minutes. 

 

Windmill products used in this recipe