Healthy Breakfast Muffins With Carrots And Almond Butter

Admittedly, cooking isn’t my biggest forte but if there’s one thing I really love doing, it’s baking.

I especially enjoy putting a healthy spin on traditional recipes like these healthy breakfast muffins.

This recipe is just one of my many experiments and the result was mouthwatering so I figured I need to share.

If you’re racking your brain for some breakfast alternatives or you’re just bored with your usual breakfast, these carrot muffins might be just what you’re looking for.

3 reasons to try these carrot muffins out:

1. The recipe’s quick & easy.
2. They’re mighty tasty.
3. They’ll keep you full until lunch.

Bonus: You can put them in the fridge and have a quick breakfast/snack on the go whenever you’re in a hurry.

Related recipe to the Healthy Breakfast muffins recipe:
Healthy Banana Bread Recipe

Related recipe to the Healthy Breakfast muffins recipe:
Delicious, healthy and quick to make pumpkin spice cookies

How to prepare Healthy Breakfast Muffins With Carrots And Almond Butter

• Mix your dry ingredients first – flour, oats, baking soda, nutmeg, salt, and set aside.
• Mix your wet ingredients: eggs, coconut oil, honey, apple sauce, vanilla, and almond butter. Add in the shredded carrots as well.
• Combine dry + wet ingredients to make the batter.
• Divide the batter into the muffin tins filling them almost to the top.
• Bake the muffins at 190C for about 20 minutes.
• Give them some time to cool in the pan once you get them out of the oven.
• Serve: Drizzle with some almond butter and serve.

Related recipe to the Healthy Breakfast muffins recipe:
Granola bars with Dried Figs and Peanut Butter

Tips on preparing the muffins:

Add whatever you fancy: You can add some nuts, raisins, or seeds.

Use a food processor: Save yourself the time AND the mess.

Store them: In an airtight container for up to a week in the fridge. Freeze them for up to 3 months.

If you enjoyed this recipe, make sure to try the following ones or bookmark them for later.

Related recipe to the Healthy Breakfast muffins recipe:
Simple and healthy 3-Ingredient Pancakes

Don’t forget to pin the recipe for later!

Healthy breakfast muffins with carrots and almond butter

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• 1 cup apple sauce (unsweetened)
• 1 1/4 cup shredded carrots
• 3 eggs
• 2 tbsp honey
• 2 tbsp almond butter
• 1 cup fine oats
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 2 tsp vanilla extract
• 3 tbsp melted coconut oil

Instructions

1. Preheat oven to 190C (375F).
2. Mix your dry ingredients first - flour, oats, baking soda, nutmeg, salt, and set aside.
3. Mix your wet ingredients: eggs, coconut oil, honey, apple sauce, vanilla, almond butter. Add in the shredded carrots as well.
4. Combine dry + wet ingredients to make the batter.
5. Divide the batter into the muffin tins filling them almost to the top.
6. Bake the muffins at 190C for about 20 minutes.
7. Give them some time to cool in the pan once you get them out of the oven.
8. Serve: Drizzle with some almond butter and serve.

Notes

• Add whatever you fancy: You can add some nuts, raisins, or seeds.

• Use a food processor: Save yourself the time AND the mess.

• Store them: In an airtight container for up to a week in the fridge. Freeze them for up to 3 months.