The Ultimate All Inclusive Breakfast Muffin

1 egg
4 tablespoons agave syrup or maple syrup
4 tablespoons olive oil
1 teaspoon vanilla extract
1/4 cup yogurt

1 carrot, grated
1 medium apple, grated
1/4 cup raisins

1/4 cup quick cooking oats
1 cup whole wheat flour
1 teaspoon baking soda
1/8 teaspoon ground nutmeg

1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1 tablespoon butter
1 tablespoon whole wheat flour
1 tablespoon palm sugar
2 tablespoons rolled oats
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1 tablespoon honey
1 teaspoon water

Yields 6
Preheat the oven to 175C/375F. Line or grease muffins tins.

Whisk together all wet ingredients. Set aside,
In a medium bowl, sift together oats, flour, baking soda, baking powder, ginger, nutmeg, cinnamon and salt. Add wet ingredients to dry ingredients and stir until just combined. Stir in the carrots, apples, and raisins.


In another mixing bowl, combine sugar, flour and butter. Rub the butter into the flour and sugar mixture until you get a crumbly texture. Add nuts and seeds. Then add water, oil and honey.
Fill the muffin batter in the muffin tray cups. Top each one with a generous amount of the topping mixture. Bake for 20-25 minutes. Let cool completely on a rack.

© Anja's Food 4 Thought. Recipe from