These muffins are one of those recipes that surprise you — they’re naturally sweet, packed with plants, and perfect for busy mornings. Made with sweet potato, carrot, banana and oats, they’re full of fibre and goodness, but still feel like a treat. The almonds add a lovely crunch, and the cinnamon makes the whole kitchen smell amazing. They’re a clever way to add more variety and plants to your diet without even trying — six plants in one muffin! Great for gut health, energy, and keeping you fuller for longer.
I love them for breakfast with a dollop of live yoghurt (the one with friendly bacteria), or as a snack on the go. They freeze well too, so you can bake a batch and always have something nourishing to reach for.
Tips
- Grounds Oats: I usually add rolled oats to a food processor and blitz to create a finer/flour-like consistency. I like to make a huge batch of ground oats as I use it in so many of my recipes.
- Use very ripe banana: It adds natural sweetness and helps bind the ingredients without the need for sugar.
- Grate finely: Make sure the sweet potato and carrots are finely grated so they cook through and blend into the batter. I used the coarser side of a cheese grater.
- Let them cool: These muffins continue to firm up as they cool, so resist the urge to eat them straight from the oven.
- Test with a toothpick: Insert into the centre — if it comes out clean, they’re done.
- Muffin Cases: These will make easy to remove the muffins from their moulds.
Swaps
Banana: swap with unsweetened apple purée if preferred.
Oat flour: use spelt flour or wholemeal flour.
Yoghurt: any thick plant-based yoghurt will work.
Raisins: try chopped dates, dried figs or apricots.
Almonds: use walnuts or pumpkin seeds instead.
Storage
Fridge: Keep in an airtight container for up to 3-4 days.
Freezer: Freeze for up to 2 months. Reheat in the oven or air fryer until warm through.
More Muffins Recipes
Healthy Double Chocolate Muffins
Healthy Peach & Raspberry Muffins
6-Ingredient Cottage Cheese Savoury Muffins
5-Ingredient Healthy Almond & Banana Muffins
Plant-Packed Breakfast Muffins
Ingredients
- 2 carrots ~100g grated
- 1/2 sweet pot ~100g grated
- 1 banana
- 70 g raisins
- 2 eggs
- 100 g oat flour simply blitz rolled oats
- 2 tbsp yoghurt
- 2 baking powder
- 1 tsp cinnamon
- 40 g Roasted chopped almonds
Instructions
- Grate the sweet potato and carrots. Slice the banana.
- Add all the ingredients to a bowl and mix.
- Bake for 23-25 mins at 180C preheat oven.
- Let it cool down completely before serving.