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Carrot Cake Breakfast Muffins

Who wants cake for breakfast? I do!! 
Course Bread, Breakfast, Snack
Cuisine American

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
Keyword Carrot, Carrot Cake, Healthy Breakfast, Muffin Monday, Muffins