Carrot and Almond Breakfast Muffins

Did you know that protein is one of the most important nutrients to give kids at breakfast to sustain energy levels but is often the nutrient most lacking at this meal? If your kids aren’t up for having nuts and seeds added to their porridge or cereal, then try making a protein based breakfast muffin. Here is my recipe for carrot and almond muffins.

As well as being a good source of protein, almonds are a great way to boost your child’s Calcium intake, plus they contain vitamin E, magnesium, folate and healthy fats. The eggs and flaxseeds in this recipe are also providing good sources of protein:

Ingredients
50g ground almonds
50g oats
½ tsp cinnamon
1 tsp baking powder
2 tbsp ground linseeds/flaxseeds
1 ripe banana
1 medium carrot grated
2 eggs beaten
Handful chopped dates or apricots

Preheat oven to 160 fan and line a muffin tray with 6 muffin cups or grease with coconut oil.

Mix the ground almonds, oats, linseeds, cinnamon and baking powder in a bowl.

Mash the banana and add it, along with the grated carrot to the dry ingredients. Tip in the beaten eggs and mix until combined. Finally add the dried fruit and give it a final stir. If the mixture looks too dry, also add a splash of plant milk such as oat or almond.

Divide the mixture between the muffin cups and bake for 25 minutes.

You can swop the grated carrot for apple or even courgette.

Protein based muffins are a great option for picky eaters and if you have children that also have issues with texture, try combining the ingredients in a food process first.

Serve them for breakfast as they are or with some yoghurt, or even cut them up and spread on some nut butter for extra nutrients.