Why not whip up some delicious muffins with left over bananas. These muffins are vegan, quick to make and also contain carrots for a natural sweet taste. Think twice before throwing away your left-over bananas and use them up in your favourite recipe

• 1 cup self-raising flour
•  1 tsp baking powder
•  ½ cup almond or oat milk
•  ¼ cup vegetable oil
•  1/3rd cup chopped pecans
•  1 tbs smooth nut butter
•  1 grated carrot
•  1/3rd cup oats
•  2 large bananas or 4-5 small ripe bananas
•  1 tsp vanilla extract

1 Pre heat oven to 180 degrees Celsius, gas mark 4.
2 In a bowl add the flour, oats and baking powder and mix.
3 In another bowl roughly mash the bananas, add the carrots, milk, oil, vanilla and nut butter and mix until combined.
4 Add the dry ingredients into the wet mixture, add the pecans and mix until batter is smooth.
5 Line a muffin tray with muffin cases, fill the cases to about ¾ full, sprinkle with oats.
6 Bake in the oven for 25-30 minutes until golden and cooked through.
7 These muffins taste great the next day, cut in half, heat under the grill and spread with some peanut butter.

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Click here to try my chocolate baked oats another nourishing breakfast recipe

1 Comments on “Banana & Carrot Breakfast Muffins”

  1. This recipe looks amazing. I’m going to try it. Will definitely let you know how it Turns out.
    Thank you for the recipe

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