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SideChef
Recipes
Breakfast
Banana Carrot Coconut Breakfast Muffins

14 INGREDIENTS • 4 STEPS • 30MINS

Banana Carrot Coconut Breakfast Muffins

Recipe

4.0

1 rating
Banana Carrot Coconut Breakfast Muffins are delicious, easy, and vegan! Looking for a healthy and easy way to start your day? Take a quick muffin to go!
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Banana Carrot Coconut Breakfast Muffins are delicious, easy, and vegan! Looking for a healthy and easy way to start your day? Take a quick muffin to go!
author_avatar
Food Galley Gab
Music teacher, proud mama, wife, recipe developer, aspiring food photographer, author, podcaster, and an ex-expat.
http://foodgalleygab.com/

30MINS

Total Time

$0.29

Cost Per Serving

Ingredients

Servings
12
us / metric
Oats
2 cups
Oats
Banana
2
Bananas
Carrot
1 cup
Carrot, shredded
Coconut
2/3 cup
Coconut, shredded
Whole Wheat Flour
1/2 cup
Whole Wheat Flour
Flaxseeds
3 Tbsp
Flaxseeds
Salt
1 tsp
Salt
Ground Cinnamon
1 Tbsp

Sponsored

Simply Organic Cinnamon, Ground
Ground Ginger
1/4 tsp
Ground Ginger
Water
1/2 cup
Water
Unsweetened Almond Milk
1 cup
Unsweetened Almond Milk
Agave Syrup
2 Tbsp
Agave Syrup
Vegetable Oil
2 Tbsp
Vegetable Oil
Chocolate Chips
to taste
Chocolate Chips
optional

Nutrition Per Serving

VIEW ALL
Calories
159
Fat
6.5 g
Protein
4.3 g
Carbs
23.6 g
Love This Recipe?
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Banana Carrot Coconut Breakfast Muffins
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author_avatar
Food Galley Gab
Music teacher, proud mama, wife, recipe developer, aspiring food photographer, author, podcaster, and an ex-expat.
http://foodgalleygab.com/

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Place Oats (2 cups), Bananas (2), Carrot (1 cup), Coconut (2/3 cup), Whole Wheat Flour (1/2 cup), Flaxseeds (3 Tbsp), Salt (1 tsp), Simply Organic Cinnamon, Ground (1 Tbsp), Ground Ginger (1/4 tsp), Water (1/2 cup), Unsweetened Almond Milk (1 cup), Agave Syrup (2 Tbsp), Vegetable Oil (2 Tbsp), and Chocolate Chips (to taste) in a blender and blend until smooth.
step 2 Place Oats (2 cups), Bananas (2), Carrot (1 cup), Coconut (2/3 cup), Whole Wheat Flour (1/2 cup), Flaxseeds (3 Tbsp), Salt (1 tsp), Simply Organic Cinnamon, Ground (1 Tbsp), Ground Ginger (1/4 tsp), Water (1/2 cup), Unsweetened Almond Milk (1 cup), Agave Syrup (2 Tbsp), Vegetable Oil (2 Tbsp), and Chocolate Chips (to taste) in a blender and blend until smooth.
step 3
Spray your muffin pan and fill each muffin to the top rim. Bake for approximately 25 to 30 minutes.
step 4
Let cool.
step 4 Let cool.

Tags

Breakfast
American
Brunch
Back to School
Snack
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
Quick & Easy
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