Carrot Cake Breakfast Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups whole wheat flour
02 -
1 tsp baking powder
03 -
1 tsp baking soda
04 -
½ tsp salt
05 -
1 tsp ground cinnamon
06 -
½ tsp ground nutmeg
→ Wet Ingredients
07 -
½ cup brown sugar, packed
08 -
½ cup unsweetened applesauce
09 -
2 large eggs
10 -
½ cup Greek yogurt
11 -
1 tsp vanilla extract
→ Mix-ins
12 -
1 ½ cups grated carrots (about 3 medium carrots)
13 -
½ cup crushed pineapple, drained
14 -
½ cup chopped walnuts or pecans (optional)
15 -
¼ cup raisins (optional)
# Instructions:
01 -
Preheat oven to 175°C (350°F) and line a muffin tin with paper liners or grease with cooking spray.
02 -
In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined.
03 -
In a separate bowl, mix brown sugar and applesauce until smooth. Add eggs, Greek yogurt, and vanilla extract, mixing well until blended.
04 -
Stir grated carrots and crushed pineapple into the wet mixture until evenly distributed.
05 -
Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Avoid over-mixing. Fold in chopped nuts and raisins if using.
06 -
Spoon batter into prepared muffin tin, filling each cup about ¾ full.
07 -
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
08 -
Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
These muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage.
02 -
For a lighter version, you can substitute the Greek yogurt with a non-fat variety.