There are two types of breakfasts in my mind– the easy/ healthy kind and the decadent kind. A few times a month, I like to make a batch of muffins like these for grab-and-go mornings. This healthy carrot muffin recipe is a great breakfast made with simple ingredients and the perfect recipe to add to your repertoire.
These muffins are loosely based on morning glory muffins which are made from carrots, raisins, and apples added to a muffin base. However, I simplified the recipe to make it easier. I substitued flour for gluten free alternatives, cut down on the sugar, and added in vegan flax eggs instead of regular eggs. The end result is a delicious muffin loaded with goodness!
Making the Healthy Carrot Muffins
The dry ingredients for these muffins are oats and almond flour, which I always have around. For the wet ingredients, I mixed up a flax egg with some mashed banana and almond butter. To mix a flax egg, just let the ground flax meal and water sit in a bowl to cogeal for about 10 minutes prior to using.
Of course, they would be called healthy carrot muffins without carrots! Adding grated carrots brings in moisture and sweetness without using refined sugar or extra oil. This is a great recipe to make if you have a few carrots leftover from the week. Simply grate them on a box grater and stir them in.
Next, add in some walnuts and goji berries for an extra antioxidant boost and you’re ready to bake! I topped my muffins with coconut shreds.
The best part about making these muffins (or baked goods of any kind really) is that they freeze well. Place them in a zip-top bag and freeze for up to 4 weeks. Then you can enjoy muffins for breakfast all month long!
Given this other healhty recpie a try https://hemingwaycollective.com/2021/08/12/papaya-smoothie-bowl/
