Wednesday, 10 February 2016

Healthy Carrot & Banana Breakfast Muffins

I saw another lovely recipe on Donal Skehan's site. It was for a muffin made with the pulp of juiced carrots and apples with ginger.  I was intrigued and decided to make a version of my own, but using carrot pulp only.  Certainly this recipe is a novel use of the pulp left over from juicing.  So I set about making the muffins, adjusting the recipe to suit my needs.

Firstly I juiced the carrots and then took a break, to drink the juice.  Then it was on with the recipe and it is so very easy, as is the case with most muffins.  It is not only easy but produces a lovely muffin, ideal for a quick munch at breakfast.  Topped with a chocolate ganache as well it makes an ideal mid morning treat too, with a cup of tea.  The recipe doesn't use butter or sugar, just the sweetness of the golden syrup.  It uses coconut oil, which I had never used before, and I was very impressed.  Usually I don't like oil in muffins, as there seems to be a particular taste that pervades them, but in this case you don't taste the oil at all.

My version turned out very well indeed, a lovely moist and tasty muffin that really fills you up and leaves you very satisfied.  This is well worth the little time needed to make.
Carrot & Banana Muffins


                                Carrot & Banana Muffins - Video
Ingredients:
For the muffins:
  • 200g plain flour
  • 200g rolled oats
  • 3 tbsp sunflower seeds
  • 1 tsp baking powder
  • half a teaspoon of salt
  • 1tsp ground ginger
  • 75ml golden syrup
  • 250ml  milk
  • 2 large eggs
  • 2 bananas, mashed
  • 150g pulp from juiced carrots
  • 3 tbsp coconut oil, melted
For the chocolate glaze:
  • 3 tbsp raw cocoa powder
  • 2 tbsp honey 
  • 100g coconut oil, melted
Method:
Preheat the oven to 180C/160C Fan/350F
Line a muffin tin with cases, or grease the cups.
Mix all the dry ingredients together in a large mixing bowl and make a well in the centre.
In a large measuring jug, whisk together the golden syrup, milk, eggs, bananas, carrot pulp and coconut oil. 
Pour the wet ingredient mixture into the dry ingredients and fold through until just combined.
Divide the mixture between the individual muffin cases and bake for 25 minutes, or until they have risen and a skewer inserted in the centre comes out clean. 
Allow the muffins to cool completely on a wire rack while you prepare the glaze.In a bowl, whisk together the cocoa powder, honey and coconut oil until you have a smooth mixture. 
If the coconut oil is still warm allow the mix to cooland thicken slightly before glazing.

No comments:

Post a Comment