Carrot Breakfast muffins are easy enough for a weekday morning and delicious enough for the whole family. These whole wheat muffins are fluffy and reminiscent of carrot cake. Great for packing your kid’s lunch box or eating on the go.
Carrot Breakfast Muffins
- 1 scoop unflavored whey protein powder 30g
- 1 cup whole wheat flour 113g
- ½ cup old fashioned rolled oats 52g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 eggs
- 1 cup non-fat greek yogurt 227g
- ½ cup grated carrot 1 large carrot
- ½ cup unsweetened applesauce 120ml
- ¼ cup coconut oil 60ml
- ¼ cup honey 60ml
- 2 teaspoons vanilla extract
Preheat oven to 350ºF (180ºC) Place 12 cupcake liners into a 12-count tin.
Add all dry ingredients into a large mixing bowl and whisk to combine. Set aside.
In a small saucepan melt together coconut oil, honey, and vanilla extract over medium heat (about 1 minute). Whisk together then set aside to cool slightly.
Add all wet ingredients to a food processor or blender and process until only tiny carrot chunks are visible. Pour mixture into the large mixing bowl with the dry ingredients and fold gently until just combined.
Spoon batter into the tin and bake for 18-22 minutes or until a toothpick comes out clean when inserted into one of the middle muffins.
Calories: 151 Carbs: 18g Fat: 6g Protein: 7g
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