Breakfast carrot cake muffins

Breakfast carrot cake muffins

Based on 11 ratings

"Carrot cake, for breakfast?! I developed this recipe to be as healthy as your bowl of yogurt in the morning. Bake these up in the evening or on a weekend and have a quick, comforting breakfast ready to go all week long. They’re packed with carrots and feature your typical breakfast hits like greek yogurt, chia seeds, oats, and maple syrup. And, of course, they’re great with a cup of coffee."

Difficulty

Easy 👌
20
min.
Preparation
25
min.
Baking
30
min.
Resting

Ingredients

Servings2
33⅓ g
carrots
12½ g
walnuts
tbsp
chia seeds
20 g
butter
26⅔ g
full-fat Greek yogurt
25 ml
maple syrup
eggs
26⅔ g
flour
16⅔ g
rolled oats
tsp
ground cinnamon
tsp
ground ginger
tsp
ground cardamom
tsp
baking powder
tsp
baking soda
tsp
salt
MetricImperial

Utensils

oven, baking sheet, cutting board, knife, peeler, box grater, pot (small), cooking spoon, 2 bowls (large), rubber spatula, muffin tin, muffin liner

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-toast-nuts

How to toast nuts

how-to-test-a-cake-for-doneness

How to test a cake for doneness

Nutrition per serving

Cal275
Protein18 g
Fat15 g
Carb31 g
  • Step 1/4

    Preheat the oven to 175°C/350°F. Add walnuts to a baking sheet and toast in the oven for approx. 5 – 7 min., or  until lightly golden brown and fragrant. Remove and roughly chop. Add to a small bowl with chia seeds. Peel carrots, finely grate, and set aside.
    • 12½ g walnuts
    • tbsp chia seeds
    • 33⅓ g carrots
    • oven
    • baking sheet
    • cutting board
    • knife
    • peeler
    • box grater

    Preheat the oven to 175°C/350°F. Add walnuts to a baking sheet and toast in the oven for approx. 5 – 7 min., or until lightly golden brown and fragrant. Remove and roughly chop. Add to a small bowl with chia seeds. Peel carrots, finely grate, and set aside.

  • Step 2/4

    In a small pot set over medium-high heat (or in a heatproof bowl in a microwave), melt butter. In a bowl, whisk together greek yogurt, maple syrup, slightly cooled melted butter, and eggs. Set aside.
    • 20 g butter
    • 26⅔ g full-fat Greek yogurt
    • 25 ml maple syrup
    • eggs
    • pot (small)
    • cooking spoon
    • bowl (large)

    In a small pot set over medium-high heat (or in a heatproof bowl in a microwave), melt butter. In a bowl, whisk together greek yogurt, maple syrup, slightly cooled melted butter, and eggs. Set aside.

  • Step 3/4

    In a large bowl, mix flour, oats, spices, baking powder, baking soda, and salt. Mix dry ingredients into wet ingredients just until combined, then fold in the grated carrots and half of the walnuts.
    • 26⅔ g flour
    • 16⅔ g rolled oats
    • tsp ground cinnamon
    • tsp ground ginger
    • tsp ground cardamom
    • tsp baking powder
    • tsp baking soda
    • tsp salt
    • bowl (large)
    • rubber spatula

    In a large bowl, mix flour, oats, spices, baking powder, baking soda, and salt. Mix dry ingredients into wet ingredients just until combined, then fold in the grated carrots and half of the walnuts.

  • Step 4/4

    Line a muffin tin with liners. Use a large spoon or scoop to fill each liner to the brim. Top with remaining walnuts, and bake at 175°C/350°F for approx. 25 – 27 min. Remove muffins from the oven and let cool for approx. 5 mins., then remove muffins from the tin. Let cool completely before storing in an airtight container. Enjoy!
    • muffin tin
    • muffin liner

    Line a muffin tin with liners. Use a large spoon or scoop to fill each liner to the brim. Top with remaining walnuts, and bake at 175°C/350°F for approx. 25 – 27 min. Remove muffins from the oven and let cool for approx. 5 mins., then remove muffins from the tin. Let cool completely before storing in an airtight container. Enjoy!

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