Carrot Cake Breakfast Muffins



This recipe is so easy it’s almost unfair how delicious it tastes. Carrot cake that has only a few ingredients, is crazy-healthy and makes the perfect breakfast. A yummy way to eat veggies for breakfast. Bonus, kid’s love helping make this recipe!

Carrot Cake Breakfast Muffins


1 large Carrot, washed and pealed

1 1/2 cup Rolled Oats (be sure to use certified gluten-free if making gluten-free)

1 RIPE Banana

1/2 cup pure Maple Syrup

2 Eggs

1/8 tsp Nutmeg

1/4 tsp pie or cake spice blend (gloves, cinnamon, ginger, etc) optional

1 tsp aluminum free Baking Powder

Preheat oven to 350(f). Grease a muffin tin (I use coconut oil). Using a hand grater or a grate attachment on a food processor shred the carrot. Using a food processor pulse the shredded carrot and oats for about 30 seconds. Add the banana and maple syrup and pulse for another 30 seconds. Add the eggs and spices and blend for about 15-20 seconds. Lastly add the baking powder and blend for about 20-30 seconds (make sure to add last, once the reaction between the baking powder and the wet mixture happens it need to get in the oven pretty quickly). Fill muffin cups about 1/2 to 2/3 full of the batter. Bake for 20-30 minutes, until golden and set.  Allow to cool.  Makes 12.







Tara is mom to two energetic daughters Bianca and Iyla. Passionate about inspiring others to cook healthy, delicious and allergy-friendly food, she owns Yummy Sprout, which provides healthy culinary adventures through classes and more. Check out Tara has been featured in the Wisconsin State Journal and on Channel 3 WISC-TV on topics including “making your own baby food”, “cooking with kids” and “packing healthy school lunches”. She adores living in Madison and all it has to offer family life. Her favorite ways to spend time include messing up her kitchen while recipe testing, running, yoga, writing, painting, traveling and reading books with her girls.


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