Breakfast Muffins: 


500g Biona Organic Coconut Flour 

1 tsp baking soda 

1/2 tsp baking powder 

1 tsp cinnamon 

1/4 tsp nutmeg

170g Biona Organic Coconut Palm Sugar 

3 medium bananas, mashed 

170g carrots, grated 

120ml Biona Organic Coconut Milk 

1tsp vanilla 

170g rolled oats, divided 

Pinch of salt 

85g raw walnuts, chopped (optional)



Preheat the oven to 180 degrees celsius. Mash the bananas in a large bowl, then add the vanilla and coconut milk and mix everything with a fork. Whisk in the coconut sugar and mix until no clumps are left. 

Sift the dry ingredients together in a medium bowl and then fold the banana mixture into it in seperate parts. Then gently hold the carrots into the mixture and most of the rolled oats - save a few tablespoon for topping. 

Fill muffin cups or lightly greased tins about 3/4 of the way and then sprinkle with the remainig rolled oats and walnuts. 

Bake for about 30 minutes. 


Windmill products used in this recipe