Admittedly, cooking isn’t my forte but if there’s one thing I really love doing, it’s baking. I especially enjoy putting a healthy spin on traditional recipes.
This recipe is just one of my many experiments and the result was mouthwatering so I figured I need to share.
If you’re racking your brain for some breakfast alternatives or you’re just bored with your usual breakfast, these carrot muffins might be just what you’re looking for.
If you’re a lover of simple recipes, check out my forever-favorite 3-ingredient pancakes – another great breakfast alternative.
3 reasons to try these carrot muffins out:
1. The recipe’s quick & easy
2. They’re mighty tasty
3. They’ll keep you full until lunch
Bonus: You can freeze them and have a quick breakfast/snack on the go whenever you’re in a hurry.
- 1 cup apple sauce (unsweetened)
- 1 1/4 cup shredded carrots
- 3 eggs
- 2 tbsp honey
- 2 tbsp almond butter
- 1 cup fine oats
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 2 tsp vanilla extract
- 3 tbsp melted coconut oil
How to prepare healthy breakfast carrot muffins:
- Mix your dry ingredients first – flour, oats, baking soda, nutmeg, salt, and set aside.
- Mix your wet ingredients: eggs, coconut oil, honey, apple sauce, vanilla, almond butter. Add in the shredded carrots as well.
- Combine dry + wet ingredients to make the batter.
- Divide the batter into the muffin tins filling them almost to the top.
- Bake the muffins at 190C for about 20 minutes.
- Give them some time to cool in the pan once you get them out of the oven.
- Serve: Drizzle with some almond butter and serve.
Tips on preparing the muffins:
Add whatever you fancy: You can add some nuts, rasins or seeds.
Use a food processor: Save yourself the time AND the mess.
Store them: In an airtight container for up to a week in the fridge. Freeze them for up to 3 months.
Don’t forget to pin the recipe for later!