Tasty little nutrient-packed muffins that taste like an indulgent slice of carrot cake
Carrot Cake Breakfast Muffins
Ingredients
Makes 12 servings
- 1 cup all-purpose flour
- ½ cup old fashioned rolled oats
- ¼ cup flax meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 Vital Farms Eggs, room temperature
- ½ cup pure maple syrup
- ½ cup neutral oil, such as coconut or avocado oil
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 large carrot, peeled and shredded
- ½ cup pecans or walnuts, toasted and roughly chopped
- ⅓ cup dates, roughly chopped
Instructions
- Preheat the oven to 350 °F. Line a muffin tin with muffin liners and set aside.
- In a medium bowl, whisk together the flour, oats, flax meal, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine the eggs, maple syrup, oil, yogurt, and vanilla extract. Whisk until smooth. Add in the dry ingredients and whisk until just combined.
- Add in the carrot, pecans, and dates and use a rubber spatula or wooden spoon to fold everything into the batter.
- Fill each cavity of the muffin tin up about three quarters full with batter. Bake for about 17-20 minutes, until puffed and a toothpick inserted into the center of one comes out clean. Remove from tin, allow to cool then enjoy.
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