With Easter just around the corner, it only felt right to create some sort of carrot cake-inspired recipe!
Since mornings are always hectic, I love having easy, healthy breakfast or morning snack options to grab on my way out the door. If you’re not so into the egg cups [which are all the rage nowadays], this could be a great alternative on-the-go option for you. These guys are super moist and full of clean ingredients and no added sugar. They’re great if you warm them up in the microwave for a few seconds and are even more delicious slathered with a little creamy almond butter.
All you need to use to whip up these tasty things is your food processor [or a blender would work just as well]. Bake ’em, pop ’em in the oven, store ’em in the fridge and you’ve got breakfast for the week!
Just another fun tidbit: these are only 1 Weight Watcher point per muffin!
Healthy Carrot Cake Muffins
Ingredients
- 1 cup quick oats, gluten free
- 1 cup matchstick carrots
- 2 ripe bananas
- 1 (3.9 oz) individual serving applesauce
- 3 pitted dates
- 2 eggs
- 1/2 tsp double acting baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp cloves
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 325°. Line muffin pan with cupcake liners. I like to use the reusable silicone liners.
- Add all ingredients, except the oats, to your food processor and blend until all ingredients are combined into a smooth consistency. The carrots should be a broken down close to the size of a sprinkle.
- Next, add your oats and blend just until they are well incorporated into the mixture—you want the texture of the oats to remain in order to give your muffins a good consistency.
- Evenly pour the muffin batter into your lined muffin pan and bake for 25 minutes, until cooked all the way through.
- Muffin storage: Allow muffins to cool completely before packing away in tupperware or ziploc bags. Store in the fridge.