Breakfast carrot cake muffins

Breakfast carrot cake muffins

Based on 19 ratings
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Sebastian Graus

Sebastian Graus

Head of Creative at Kitchen Stories

www.instagram.com/sebscrispyclub
"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 👌
Preparation
20 min
Baking
25 min
Resting
30 min

Ingredients

2Pieces
MetricImperial
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
tsp
ground ginger
tsp
ground cardamom
tsp
baking powder
tsp
baking soda
tsp
salt

Utensils

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

Nutrition per serving

Cal275
Fat15 g
Protein18 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!

  • Enjoy your meal!

    Breakfast carrot cake muffins

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