Breakfast muffins are fast becoming the new easy go-to for those who prefer to hit the snooze button on a busy day. What you all need to be mindful of is if this particular breakfast muffin is going to set you up with sustained energy and balanced nutrition to keep your mood and waistline in check.
Do not be fooled by a fruity giant muffin on the counter of the coolest cafe you can find, often enough they may still be high in refined sugar or flour and spiking our blood sugar levels.
My healthy Pear, Carrot and Oat Muffins will sure tick those favourable boxes and even keep the younger ones happy too. Lunchbox friendly and easy to whip up in under 30 mins, it is an option worth adding to the meal planner to keep your family nourished.
I like to enjoy mine with a spicy ginger herbal♥
Pear Carrot & Oat Muffins
Serves | 6 large or 16 mini muffins
- 200g Oats
- 1 cup Pear, grated
- 1 cup Carrot, grated
- 3 Medjool dates, finely chopped
- 1 large Egg (or chia egg)
- 1 Tbsp Flaxmeal (mix with 30ml water)
- 100ml Extra Virgin Olive Oil
- 1 tsp mixed spices, cinnamon or ginger, optional
Preheat oven to 180º fan forced and prep your muffin tray.
Blend your oats, flax, egg and olive oil in a processor then stir through the final ingredients. Add even portions to your desired size muffin tray and bake for 15-18 minutes or until firm and golden, larger muffins may take a little longer.
Note: If you would prefer to pre-heat your pear and carrot in a small saucepan to become a more softened addition for fussy little people this may help them avoid picking out the “stringy bits”.
Made with Love
You may also enjoy my Banana Breakfast Muffin Recipe
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