Healthy Breakfast Carrot-Oatmeal Muffins

IMG_0618I love sunday mornings. There’s nothing better than waking up with little sun rays on your face, knowing that there’s absolutely nothing you have to do today. I love roaming around the house in my pajama and reading books in the sun while having an elaborate breakfast. Sunday is my favorite breakfast day, because it’s the only day in the week that I have time to test a new baking recipe. 

I’m a breakfast person all the way. Even on weekdays, I reserve at least forty minutes to make and eat breakfast. Some girls spend that time putting on their make-up – I’d rather eat.  I really can’t remember the last time that I skipped breakfast. No one should. It’s a crime. 

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You may notice that there are two muffins missing. They fell into my mouth. It really wasn’t my fault.

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These muffins really offer the best of both worlds. They are made of oats and whole-wheat spelt. They taste like carrot cake and banana bread. They can be eaten as breakfast and as a snack. They are deliciously sweet but still healthy. Although they are perfect for sundays, they can also be made on weekdays. 

If you want to have the true carrot cake experience, you could top these muffins with cream cheese and honey/maple syrup. I topped them with some white almond paste, which tasted just as good and is much healthier. 
   IMG_0645IMG_0648Right now, I’m gonna binge-eat these babies and enjoy whats left of my sunday morning. I hope you have a great day!

Healthy Breakfast Carrot-Oatmeal Muffins
10 minutes + 30/35 minutes oven time
Serves 8-10
Immersion blender

Ingredients 
2 ripe bananas
1 1/2 cup carrot, grated
1 egg (or egg substitute)
1/2 cup wholewheat spelt flour
1/2 cup rolled oats
1/2 cup oat flour (just grind your oats in a blender until it has a flour-like consistency)
1/2 cup coconut oil, melted
1/3 cup coconut sugar
1/3 cup walnuts, chopped
1 1/2 TBSP cinnamon
1 TBSP lemon or orange juice
Pinch of salt and nutmeg
Extra: a handfull of rolled oats and pumpkin seeds
Optional: white almond paste, raw honey, dried coconut flakes.  

Preparation 
1. Preheat the oven to 350 degrees (175 degrees Celsius)
2. Mix the coconut oil, egg and bananas with an immersion blender until smooth.
3. Add all the additional ingredients to the batter and stir till combined. 
4. Pour the mixture in lined muffin tins. Top with some rolled oats and pumpkin seeds. 
5. Place in the oven for 30-35 minutes. Top with white almond paste, a little honey and dried coconut flakes. Serve with a fresh fruit salad. Enjoy! 

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