In the Kitchen / Muffin Monday

Muffin Monday – Carrot Cake Breakfast Muffins

Anyone else’s kid just stop wanting to eat pureed food when they were close to turning a year old? Kathleen is avoiding purees and bottles a lot lately, I had to play strategy games to get her to eat just one tub of baby food. We have her on the WIC program so we get assistance with baby food and cereal and formula which she’s about to be off of but I can’t be fighting her for half an hour and get maybe 3 tbsp of food actually in her while the majority ends up on her bib/clothes. So feel free to leave some ideas in the comments because I’m about to start throwing sliced bananas and avocado at her and hoping that catches her interest.

Right so back to our topic of muffins, I know this post is late but the first paragraph shows how much time I’ve had to type up anything. I’m hoping after May things will calm down at work plus not having a birthday and a bunch of graduation parties to worry about will help.

Who wants an excuse to eat ‘cake’ for breakfast? I know I do! These muffins taste just like the cake that gets smeared with cream cheese frosting, but with a healthy twist. I would’ve used oat flour but Kathleen was asleep for once so I left it be but feel free to sub in your preferred ground grains be they oats, rice, coconut, or whole wheat, I’m sure there are others I’m forgetting. I also used coconut oil instead of my usual vegetable oil, it’s become my favorite for baking.

Here’s a basic list of ingredients:

  • Flour, I used all-purpose to avoid waking up my pint-sized monster
  • Sugar, I actually used brown sugar this time around
  • Baking powder
  • Salt
  • Cinnamon and nutmeg, because carrot cake has to have its spices
  • Shredded carrot
  • Nuts, I used chopped pecans
  • Ground flaxseed, optional for extra healthy goodness
  • Raisins, golden raisins would be more traditional but I have a big bag of black ones
  • Orange juice, you could easily sub out dairy for the liquid
  • Oil, I used coconut oil but my usual is vegetable oil
  • A freshly laid egg from my hens, so excited I don’t have to buy eggs for a few months
  • Vanilla extract, try homemade

Combine the wet ingredients until well blended, I like to use my four-cup liquid measuring cup for this because the pour spout makes my life easier. Set aside.

Sift the first cup of flour over the carrot, nuts, and raisins to prevent them from sinking to the bottom of your muffins. Set aside the floured mix-ins in a small bowl. Sift the remaining dry ingredients then stir in the brown sugar and flax seed then add the mix-ins and make sure they’re well distributed.

Add the wet ingredients and stir until just combined, set batter aside. Preheat oven to 400 and line your muffin tin. Fill cups 2/3 full then bake for 20 minutes.

Obviously, if you’re not a fan of nuts or raisins or if you’re allergic just go ahead and toss them out, the muffins will taste just fine. The carrot, however, is kinda crucial for carrot cake muffins. Also, the ground flaxseed is optional.

And here’s another picture of my adorable little girl.

Carrot Cake Breakfast Muffins

Who wants cake for breakfast? I do!! 
Course: Bread, Breakfast, Snack
Cuisine: American
Keyword: Carrot, Carrot Cake, Healthy Breakfast, Muffin Monday, Muffins

Ingredients

  • 2 Cups Flour
  • 1/4 Cup Brown sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1 Carrot finely shredded
  • 1/4 Cup Raisins
  • 1/4 Cup Nuts chopped
  • 1 Cup Orange juice
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 1/4 Cup Oil

Instructions

  • Combine the wet ingredients until well blended, I like to use my four-cup liquid measuring cup for this because the pour spout makes my life easier. Set aside
  • Sift the first cup of flour over the carrot, nuts, and raisins to prevent them from sinking to the bottom of your muffins. Set aside the floured mix-ins in a small bowl. Sift the remaining dry ingredients then stir in the brown sugar and flax seed then add the mix-ins and make sure they're well distributed
  • Add the wet ingredients and stir until just combined, set batter aside. Preheat oven to 400 and line your muffin tin. Fill cups 2/3 full then bake for 20 minutes

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