recipe: carrot cake muffins

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.

carrot cake muffins

Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins

Ingredients

  • 1 1/4 cup oats
  • 1/4 cup protein powder
  • 1 tsp baking soda
  • 1/3 cup plain yogurt [DF optional]
  • 1 cup egg whites approx. 8 egg whites (whipped until peaks form)
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves [optional]
  • 1/3 cup honey
  • 1 1/2 cup carrots [grated]
  • 1/4 cup walnuts [chopped - optional]

Instructions

  1. Preheat oven to 350° F

  2. Blend oats in food processor or blender until finely ground [or flour consistency]

  3. Add remainder of the ingredients [except the carrots + walnuts] and blend until incorporated completely

  4. Next, fold in carrots + walnuts [if using] until incorporated

  5. Pour mixture into 12 cup muffin tin [preferably lined with silicon or paper]

  6. Bake 25-30 minutes

 

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