Breakfast muffins

These flourless muffins are packed full of protein from the use of ground almonds. They are a great breakfast if you are trying to avoid sugar as these muffins only use the sweetness of banana and dried cranberries. Make sure you use overly ripe bananas so the mixture has a soft consistency and a sweet flavour.

  • Serves: 12
Breakfast muffins
  • 400g (14oz/4 cups) ground almonds
  • 2 teaspoons ground cinnamon
  • 8 eggs, whisked
  • 2 teaspoons vanilla extract finely grated zest of 1 orange
  • 450g (1lb/scant 2 cups) mashed overripe banana
  • 200g (7oz/1.⁄. cups) dried cranberries
  • 350g (12oz) carrots, finely grated in food processor
  • 1 tablespoon pumpkin seeds, to garnish

Ingredients

  • 400g (14oz/4 cups) ground almonds
  • 2 teaspoons ground cinnamon
  • 8 eggs, whisked
  • 2 teaspoons vanilla extract finely grated zest of 1 orange
  • 450g (1lb/scant 2 cups) mashed overripe banana
  • 200g (7oz/1.⁄. cups) dried cranberries
  • 350g (12oz) carrots, finely grated in food processor
  • 1 tablespoon pumpkin seeds, to garnish
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Method
  • Preheat the oven to 180ÅãC fan/400ÅãF/ Gas 6. Line a muffin tin (pan) with paper cases. In a large bowl, combine all the ingredients and thoroughly stir together, making sure all the ingredients are incorporated.
  • Transfer the batter to the muffin cases and sprinkle each with pumpkin seeds. Bake for 30 minutes or until cooked through and the centres spring back when lightly pressed. Remove from the oven and allow to cool.
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Breakfast muffins

Recipe taken from:

The Yoga Kitchen by Kimberly Parsons (Quadrille, £20) Photography by Lisa Cohen

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All of our recipes are accredited by Juliette Kellow, registered dietitian.