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Carrot Oat Muffins

Why you will love it!

Muffins, when made right, can be a great snack or perfect on-the-go breakfast. These muffins have 2 cups worth of vegetables from the carrots and spinach. They power your body with fiber, antioxidants and phytonutrients. The banana serves as natural sweetener and is also a great prebiotic food to support your gut health. Make a batch (or two!) and enjoy. Don’t forget you can freeze leftovers.

Servings: 12


- 2 eggs

- 1/3 cup coconut oil

- 1.5 large bananas

- 1 cup raw spinach

- 1 cup shredded carrots

- ½ cup gluten free 1-to-1 flour (can substitute for whole wheat flour)

- 1.5 cups quick rolled oats (I used Bob’s Red Mill)

- 1.5 tsp baking soda

- ½ tsp vanilla extract

- ¼ cup chia seeds

- 1 tsp sea salt

*Please note these muffins have no added sugar. If you prefer a sweeter muffin, I would suggest adding ¼ cup of maple syrup. I've enjoyed this muffin topped with butter and manuka honey.


1. Preheat oven to 350 degrees. Line 12-count muffin pan with paper liners (I use silicon muffin liners.)

2. Blend all ingredients in a high-speed blender until smooth. I use the Vitamix.

3. Scoop out batter with spoon and fill muffin cups ¾ full.

4. Bake for 20 minutes and let cool for 5 minutes

5. Enjoy!


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