Breakfast Muffins




50g Biona Organic Coconut Flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

170g Biona Coconut Palm Sugar

3 medium bananas, mashed

170g carrots, grated

120ml Biona Coconut Milk

1 teaspoon vanilla

170g rolled oats, divided

Pinch of salt

85g raw walnuts, chopped (optional)




Preheat the oven to 180 c

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 lumps are left.

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

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

Bake for about 30 minutes.


Serves 2


Windmill products used in this recipe