Hearty Morning Muffins

Dairy Free
Health score
4%
Hearty Morning Muffins
30 min.
18
183kcal

Suggestions

Hearty Morning Muffins: A Dairy-Free Delight for Your Brunch Table

Are you looking for a delicious and dairy-free breakfast option that's not only quick to prepare but also packed with nutritious ingredients? Look no further! These Hearty Morning Muffins are the perfect solution for your morning meal, brunch, or even a quick snack. With a delightful blend of flavors and textures, these muffins are sure to become a favorite in your household.

In just 30 minutes, you can whip up a batch of these muffins that serve up to 18 persons. Each muffin contains only 183 calories, making it a guilt-free treat to enjoy any time of the day. The recipe, which is free from dairy products, is meticulously crafted to cater to various dietary needs while not compromising on taste.

The star of these Hearty Morning Muffins is the combination of ripe bananas, shredded carrots, flaked coconut, and semisweet chocolate chips, offering a perfect balance of sweetness and texture. The addition of chopped dried apricots and sunflower kernels provides a delightful burst of flavor and nutrition with each bite. Whole wheat flour and ground cinnamon ensure these muffins are not only delicious but also packed with the goodness of whole grains and antioxidants.

Whether you're hosting a brunch with friends or looking for a nutritious breakfast option for your family, these Hearty Morning Muffins are sure to impress. So, grab your ingredients, preheat your oven, and let's get baking!

Ingredients

  • teaspoons baking soda 
  • medium banana ripe mashed
  • cups carrots shredded
  • 0.3 cup coconut flakes flaked
  • 0.3 cup apricot dried chopped
  •  eggs 
  • teaspoons ground cinnamon 
  • 0.3 cup semi chocolate chips 
  • cup sugar 
  • 0.3 cup sunflower seeds 
  • teaspoons vanilla extract 
  • cup vegetable oil 
  • cups flour whole wheat

Equipment

  • bowl
  • oven
  • toothpicks
  • muffin liners

Directions

  1. In a bowl, combine flour, sugar, baking soda and cinnamon.
  2. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened.
  3. Fill greased or paper-lined muffin cups two-thirds full.
  4. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.

Nutrition Facts

Calories183kcal
Protein7.97%
Fat33.57%
Carbs58.46%

Properties

Glycemic Index
12.78
Glycemic Load
9.44
Inflammation Score
-9
Nutrition Score
9.6291304204775%

Flavonoids

Catechin
0.4mg
Luteolin
0.02mg
Kaempferol
0.04mg
Myricetin
0.01mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:183.49kcal
9.17%
Fat:7.13g
10.97%
Saturated Fat:2.41g
15.09%
Carbohydrates:27.93g
9.31%
Net Carbohydrates:24.91g
9.06%
Sugar:15.4g
17.11%
Cholesterol:27.48mg
9.16%
Sodium:143.71mg
6.25%
Alcohol:0.15g
100%
Alcohol %:0.26%
100%
Protein:3.81g
7.62%
Vitamin A:2511.29IU
50.23%
Manganese:0.76mg
38.2%
Selenium:12.58µg
17.98%
Fiber:3.03g
12.1%
Phosphorus:98.71mg
9.87%
Vitamin E:1.48mg
9.86%
Magnesium:38.93mg
9.73%
Copper:0.18mg
9.02%
Vitamin B1:0.12mg
8.03%
Vitamin B6:0.15mg
7.68%
Vitamin K:7.03µg
6.69%
Iron:1.15mg
6.39%
Vitamin B3:1.16mg
5.81%
Potassium:200.72mg
5.73%
Vitamin B2:0.09mg
5%
Zinc:0.74mg
4.96%
Folate:19.36µg
4.84%
Vitamin B5:0.32mg
3.18%
Calcium:21.78mg
2.18%
Vitamin C:1.5mg
1.82%
Vitamin B12:0.07µg
1.19%
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