Carrot Cake Breakfast Muffins

Carrot Cake Breakfast Muffins 🧡These healthy carrot muffins have all the cozy flavors of carrot cake you love — but without the added sugar. They’re naturally sweetened with bananas, packed with protein and wholesome ingredients, and full of warm spices. Carrots boost your immune system. The Vitamin C in carrots helps your body build antibodies that defend your immune system and protect your body against harmful free radicals. I love muffins for breakfast! 

Carrot Cake Muffins 

 

Ingredients:

3 ripe bananas, mashed 

1 tsp vanilla 

2 eggs

1 cup shredded carrots

2 cup almond flour 

¼ sea salt

1 tsp baking powder

2 tsp ground cinnamon 

½ cup unsweetened coconut flakes 

1 scoop collagen powder or protein powder

¼ cup raisins 

¼ cup chopped walnuts 

Directions: 

1.     Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners and set aside.

2.     In a large bowl, whisk together the almond flour, baking powder, salt, cinnamon, unsweetened coconut, protein powder, and raisins.

3.      In a separate bowl, whisk together the almond milk, eggs, mashed bananas, shredded carrots, and vanilla until well combined.

4.     Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly among the prepared muffin cups. Sprinkle the nuts on top of each muffin, if using, so they toast while baking.

5.     Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool briefly, then transfer the muffins to a wire rack to cool.