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Healthy Carrot Breakfast Muffins

These muffins use honey or maple syrup instead of sugar and are a great option for breakfast.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 muffins

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.
 
 
Keyword apple sauce, carrot, healthy, honey, muffins, oatmeal