Squash and pumpkin get all the clout in the fall, but can we all agree that carrot is a strong contender? Delight in the flavors of autumn with my devourable carrot cake muffins as you cozy up under a blanket with a cup of hot tea and your favorite novel.
They also make a wonderful on-the-go, bombproof breakfast option.
Try them for yourself and report back here to let me know what you think!
carrot cake muffins
- 1 1/4 cup oats
- 1/4 cup protein powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 cup plain yogurt [DF optional]
- 1 cup egg whites approx. 8 egg whites
- 2 tsp cinnamon
- 1/4 tsp ground cloves [optional]
- 1/3 cup honey
- 1/2 cup carrots [grated]
- 1/4 cup walnuts [chopped - optional]
Preheat oven to 350° F
Blend oats in food processor or blender until finely ground [or flour consistency]
Add remainder of the ingredients [except the carrots + walnuts] and blend until incorporated completely. Fold in carrots + walnuts [if using] until incorporated
Pour mixture into 12 cup muffin tin [preferably lined with silicon or paper]
Bake 25-30 minutes