Good morning! Let’s make some quick healthy muffins for breakfast 😉
So easy, I just used my food processor, spoon and muffin tins. Which means there are no big bowls and less mess to clean up.
Also, I got to try out my brand new silicone muffin liners and wow I’m impressed! I didn’t even grease them and the muffins just pulled out. Maybe I’ll get some more to give as gifts hehe
Healthy Carrot Breakfast Muffins
These muffins use honey or maple syrup instead of sugar and are a great option for breakfast.
Equipment
- Food Processor
- Muffin Tins
Ingredients
- 1 cup Carrots
- 1 cup Applesauce
- 1/3 cup Honey or Maple Syrup
- 3/4 Cup Oatmeal
- 2/3 Cup Melted Coconut Oil
- 2 Eggs
- 1 tsp Baking Soda
- 2 Cups Whole Wheat Flour
- 2/3 cup Coconut flakes unsweetend
- 1 tsb Vanilla
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1 tsp Nutmeg
Instructions
- Preheat oven to 400 °
- Shred the carrots in the food processor or any shredding tool you have.
- Add all Ingredients in the processor and mix it with the blade (A mixing bowl will work just fine, if you don't have a processor or if its a smaller model.)
- Grease muffin tins or liners and fill. (I used silicone liners and skipped greasing)
- Bake for 15 min or until golden brown
- Let cool down for at least 5 minutes and eat!
Notes
Add some raisins or nuts for an even better mix. I would if I had some handy 🙂
Sprinkle the tops with coconut sugar or a honey glaze if you want them to be sweet.
