Didn’t quite know what exactly to call these as when I first made them I wanted them to taste like a carrot cake flavour but somehow they just ended up like banana bread, which was really yummy especially warm from the oven.
Then the next time I made them I added lots of ginger and coconut and they tasted like carrot cake but the banana still came through so I decided to mash the two together because otherwise I just can’t decide which one it is lol!!
These are great for quick breakfasts once you make them as you’re sorted for a few days or they even make good post workout snacks if you go for the protein option below. They can also be adapted for many diets including: vegan, gluten free, sugar free etc.
I also love the addition of the pecans here, they’re one of my favourite nuts especially when roasted which really develops the flavour and it goes so well with the banana and cinnamon so I highly recommend you use these if you can find them, they’re also a great source of healthy fats which benefit the skin and satisfy hunger.
Recipe (makes 6)
-65g wholemeal flour, GF if needed
-35g pea protein, mine was flavoured &sweetened (use more flour if you don’t have this, whey protein won’t work)
-1 tsp cinnamon
-1 tsp baking powder (or for lighter muffins generous 1/2tsp baking powder & 1/4 tsp baking soda)
-15g coconut sugar/xylitol for sugar free
-145g ripe banana flesh (no skin, approx 2 bananas)
-1 Tbsp (15g) nut butter
-1 chia egg/real egg (chia egg=1 Tbsp chia seed+50ml water, stir, leave for 10min)
-150ml water/milk of choice
-1 small/medium carrot, grated
-pecans/walnuts for top or chop and stir through
optional add ins: maca powder/ 1/3 tsp ginger/ 1-2 Tbsp coconut for carrot cake flavour
Pre-heat oven to 160c fan
Mix dry ingredients together then blend the wet ones together, stir wet into dry and add carrot and any additions. Let the mix sit for around 15mins if you have time so that the mix thickens and flour absorbs the liquid (or refrigerate for 6-7 hours to really allow the mix to activate which also makes it more moist).
Spoon into muffin liners and top with pecans
Bake for 17-18mins depending on oven (or until golden), leave to cool before storing although they taste best when fresh and still slightly warm.
If you make these tag me on Instagram and let me know what additions you chose etc