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Carrot Cake Morning Muffins

These Carrot Cake Morning Muffins have everything you would expect from a balanced breakfast. The perfect way to start your day. Plus you can bake them ahead of time and they make a great grab-n-go breakfast and as a bonus they are incredibly moist, delicious and great for any day.



Adjust Servings
140 grams oat flour
70 grams protein powder
110 grams thick greek yogurt
150 grams honey
120 grams shredded carrots
190 ml almond milk or any milk of choice
35 grams crushed walnuts or any nuts of choice
75 grams cranberries or any dried fruit of choice
1/2teaspoon cinnamon
1 teaspoon gingerbread spice
1/2 teaspoon baking soda
Nutritional Information
163 Calories
4 g Fats
8 g Protein
26 g Carbs
16 g Sugars


Prepare the batter
Preheat the oven to 170°C. Grate the carrots finely and set aside. In a large bowl, mix together oat flour, protein powder, cinnamon, gingerbreak spice and baking soda. Place the yoghurt, honey, milk and grated carrots in another bowl and mix. Then start gradually adding the dry ingredients to the wet. Use a spatula to fold this in until no dry flour remains. Add the cranberries and walnuts to the batter.
Mark as complete
Bake it!
Scoop the batter into a greased muffin tin and sprinkle each muffin with oats before baking. Size matters - I made 12 smaller muffins with this amount of batter. If you have a larger tin, you will have fewer muffins, but always put enough batter in the tin to fill about 2/3 of the tin. Bake the muffins for 25-30 minutes or until you can insert a toothpick and it comes out clean. Let the muffins cool and serve!
Mark as complete
Since these are muffins that are meant to serve as a balanced and nutritious breakfast, I tried to eliminate classic ingredients that otherwise appear in muffins like flour or oil.
Dried cranberries - I love dried cranberries because of their sweet taste, but if you have other dried fruits on hand, you can easily substitute them. There are no limits to the creativity here.
Yogurt - As yoghurt replaces oil in the batter, make sure you use thick and full-fat yoghurt.

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