Breakfast Muffins

If I am honest, I have the same breakfast every day (at least during the week): Yoghurt with fresh fruits and oats. But lately I've been seeing a lot of breakfast muffins on social media and I really wanted to try them myself. I found a recipe similar to the one below on Pinterest, but I wanted to put less refined sugar, but more apple and nut flavor into the muffins. A healthy and tasty start into the day – here’s the result of my first try.

-Natascha

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Nutrition per serving:135 Kcal5.6 g Fat | 18.3 g Carbs | 4.6 g Protein

Category Sweet Breakfast

Portions 20 Muffins

You need

5 medium carrots
5 TBSP Almond Butter
300 g Whole wheat flour
2 Eggs
100 g Butter
2 Apples
100 g Apple Sauce
100 g Cashews or other nuts of your choice
2 TBSP Agave Syrup
5 TBSP Baking Powder
Cinnamon
Salt

Here’s how to do it

First, both the carrots and the apple need to be grated either with a food processor or by hand. Next, I have put the cashews into a small freezer bag and crushed them with a rolling pin.
Melt the butter in a pot or the microwave.
Mix all ingredients in a large bowl and put the dough into the muffin tins. Bake at 180° C for about 25-30 minutes.
I briefly melted the almond paste in the microwave and then spread it over the muffins.
Since the muffins don’t contain any sugar, I like eating them with some additional apple sauce.

Breakfast Muffins