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Healthy and Delicious Carrot, Pear and Seed Muffins: A Nutritious Breakfast Treat

Prep Time 15 minutes

Baking Time 30 minutes

Yields:  12 Serving


  • 1 1/2 cups of whole-wheat flour (use Almond Flour - gluten free option)

  • 1.5 tsp baking powder

  • 1 tbsp ground cinnamon

  • 1/2 tsp salt

  • 1/4 cup flax-meal (ground flax seeds)

  • 1/4 cup of sesame seeds, plus extra as a topping

  • 1 banana (ripe and slightly mushy)

  • 1/2 cup of olive oil

  • 2/3 maple syrup

  • 2 medium carrots, peeled and grated (about 1 cup)

  • 1 medium size pear, grated (about 1/2 cup)

  • 1/2 cup of raisins


  • Preheat the oven to 375 F.

  • Line 12 muffin cups with reusable muffin liners.

  • In a medium bowl, whisk together all the dry ingredients: flour, baking powder, cinnamon, salt, flax-meal and sesame seeds. Set aside.

  • In a separate medium size bowl mix wet ingredients: banana, olive oil, and maple syrup.

  • Gently fold in carrots, pear and raisins. Add dry ingredient mix. Note - Batter will be very thick.

  • Fill 12 muffin cups with batter about 1/2 cup each, sprinkle with remaining sesame seeds.

  • Bake for 30 minutes or until toothpick inserted comes out clean.

  • Remove from the oven and let cool before serving.

  • Enjoy with a cup of herbal tea or on it's own as a nourishing breakfast treat.


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