I am spicing up our weekday breakfast routine a bit. Nothing wrong with granola for breakfast, but with these carrot cake muffins I am just making it more exciting!

These muffins are healthy because of the carrots (hidden) in them yet sweet because of the banana and a tiny bit of honey (or maple syrup if you prefer to keep it vegan). They have great texture because of the almonds and pepitas. And the nuts and seeds provide tons of protein, fiber and heart-healthy unsaturated fats. And most importantly they are incredibly tasty. These carrot cake muffins are perfect for an on-the-go breakfast or a pre or post workout snack.

How to make these carrot cake muffins?

Mix dry ingredients

To make the batter for these carrot cake muffins you will need 2 bowls. I always start by mixing all dry ingredients in 1 bowl.

Mix wet ingredients

In the other bowl I mash the bananas, add (flax) eggs and I combine these two ingredients. Then I add coconut oil and honey (optional for a bit more sweetness). Lastly I add the grated carrots and I stir until combined.

Mix dry and wet ingredients

Then I add the bowl with mixed dry ingredients to the wet ingredients and slowly pour in the milk, starting with just a little bit. You just want the batter to become a bit wetter, but it shouldn’t be too runny. I’d say trust your instincts here.

Add the seeds and dried fruit

Now it is time to add in the pepitas and cranberries to the batter for these carrot cake muffins. I add only 3/4 of them, so I have some left to sprinkle on top before sliding them in the oven.

Bake the muffins

I divide the batter over the muffin tin after first greasing it (only if you don’t use muffin liners), sprinkle the remaining seeds and dried fruit on top and I place the tin in the oven to bake.

After 17-20 minutes they are ready to be taken out of the oven. I love these carrot cake muffins when they are still a bit warm with a cup of coffee.

These breafast muffins brighten up my weekday mornings. I hope you will like them too. They are

soft & tender – naturally sweetened – nutty – wholesome – great for kids – & delicious

Make a large batch of these carrot cake muffins and freeze them so you have breakfast ready instantly on weekday mornings; just pop them in the oven for a few minutes. They are also a great pre or post work out snack just like these granola bars.

Looking for more breakfast inspiration? Look no further! My 8 favorite healthy, easy and quick breakfast recipes gives you all the inspiration you need!

Carrot cake muffins

Naturally sweetened breakfast muffins packed with seeds and cranberries

Print Recipe Pin Recipe

Prep Time 8

Cook Time 17

Total Time 25

Course Breakfast, Dessert, Snack

Servings 12 muffins

Calories 176 kcal

Equipment

muffin tin
12 muffin tin liners (optional)

Ingredients

120 gr white whole wheat flour (or sub all purpose flour)
120 gr almond flour (store bought or grinded from raw almonds)
3 tsp baking powder
2 ripe banana (mashed)
160 gr carrots (grated)
3 medium size organic eggs (or 2 batches of flaxseed eggs*)
2 tbsp coconut oil
1-2 tbsp honey (use to taste… depending on your sweet tooth)(or maple syrup if vegan)
2 tsp cinnamon
½ tsp sea salt
90 ml milk (of choice; I used oat milk)
40 gr pumpkin seeds (also sold as pepitas)(or sub sunflower seeds or chopped up walnuts or a mix of all)
60 gr dried cranberries

Instructions

Preheat the oven to 175C/350F and line a muffin tin with muffin liners or lightly grease the muffin tin if you don't have or want to use liners.
Start by mixing all dry ingredients in 1 bowl.
In another bowl mash the bananas, add (flax) eggs and combine these two ingredients. Then add coconut oil and honey. Lastly add the grated carrots and stir until combined.
Now add the mixed dry ingredients to the wet ingredients. Slowly pour in the milk, starting with just a little bit. You just want the batter to become a bit wetter, but it shouldn't be too runny. Just trust your instincts here.
Add the pepitas and cranberries. Add only 3/4 so you have some left to sprinkle on top before sliding them in the oven.
Divide the mixture over the muffin tin after first greasing it (only if you don't use muffin liners), sprinkle the remaining seeds and dried fruit on top and I place the tin in the oven to bake.
After 17-20 minutes they are ready to be taken out of the oven. Let them cool off (a bit) on a cooling rack. Eat while still warm or store them in an airtight container.

Notes

*mix 1 tbsp of flaxseed meal + 2½ tbsp of water for 1 batch of flaxseed eggs

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword bananas, carrots, muffins

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