Ingredients
- ½ cup rolled oats
- 2 teaspoons flax seeds
- 1 ripe banana
- 1 egg
- ¼ cup natural peanut butter
- 2 tablespoons honey (Optional)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup finely grated carrot
Why This Dish Is Amazing
These muffins are packed with natural sweetness from carrots and a good dose of fiber. They make a great snack or breakfast option that feels indulgent but is still nutritious. Plus, they are easy to make and perfect for sharing with family.
Helpful Tips For Cooking
- Use finely grated carrots to ensure they bake evenly and stay moist.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Check for doneness by inserting a toothpick; it should come out clean or with a few crumbs.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Check for doneness by inserting a toothpick; it should come out clean or with a few crumbs.
Directions
Lightly heat your oven to 375°F (190°C) and lightly grease six muffin cups. In a small bowl, mix the oats and flaxseeds together. Then, combine that mixture with the banana, egg, peanut butter, honey, flax seeds, vanilla, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt in a blender. Blend everything until it’s nice and smooth. Gently fold in the grated carrots so they’re evenly distributed. Spoon the batter into your muffin cups, filling them up evenly. Pop them in the oven and bake for about 18 minutes, or until the tops feel springy when you press them lightly. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.
Serving Variations
Enjoy these muffins warm with a spread of natural nut butter or a dollop of yogurt. They also pair well with a cup of tea or coffee for a balanced and satisfying snack.
Storage Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them refrigerated for up to a week or freeze individually wrapped for up to three months. Thaw at room temperature before serving.
