Carrot Cake Breakfast Muffins

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 79.2
  • Total Fat: 1.0 g
  • Cholesterol: 16.9 mg
  • Sodium: 112.2 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.0 g

View full nutritional breakdown of Carrot Cake Breakfast Muffins calories by ingredient
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Introduction

When you have to get out the door in a hurry, these muffins are easy to grab-and-go. They are sweet, but not too sweet-- chunks of fruit add vitamins, flavor and texture. They are great for my morning-hating breakfast-skipping teenager! When you have to get out the door in a hurry, these muffins are easy to grab-and-go. They are sweet, but not too sweet-- chunks of fruit add vitamins, flavor and texture. They are great for my morning-hating breakfast-skipping teenager!
Number of Servings: 36

Ingredients

    2 cups old fashioned (not instant) Oats,
    2 cups Skim Milk,
    3 large Eggs,
    1 cup Unsweetened Applesauce
    2 cups Whole Wheat Flour
    2 tsp. Baking Powder
    1 tsp. Baking Soda,
    1/2 tsp. Salt,
    1/4 cup Vanilla Protein Powder,
    1/2 cup Brown Sugar,
    1 tsp. Cinnamon,
    1/2 tsp. Ground Clove,
    1/2 tsp. Ground Ginger,
    1/2 tsp. Ground Nutmeg,
    (and/or 2 tsp. Pumpkin Pie spice)
    1 fresh Apple, diced,
    2 large fresh Carrots, grated,
    1/2 cup Raisins,

    Garnish:
    1 tsp. Granulated Sugar
    1 tsp. Cinnamon,
    1/2 tsp. Ground Clove,
    1/2 tsp. Ground Ginger,
    1/2 tsp. Ground Nutmeg,
    (and/or 2 tsp. Pumpkin Pie spice)

Tips

Soaking the oats takes away almost all of the oat-like texture. Feel free to add another handful of un-soaked oats when mixing up the ingredients.
Use cooking spray on a nonstick pan, or be warned that low-fat muffins always stick to paper.
Do not mix too much, or the muffins will be tough.
Really good with nuts, craisins, pureed pumpkin, etc.
I really like to add all of the spices and the protein powder, but don't feel pressured. They are still good without protein, and with half the spices.


Directions

Soak the oats in milk for about an hour.
Use cooking spray on a nonstick pan, or be warned that these muffins always stick to paper.
Preheat the oven to 400 degrees.
Combine the wet ingredients: oats in milk, applesauce, and eggs. Mix together well.
In a separate bowl, mix dry ingredients: flour, Baking powder, baking soda, salt, protein powder, and 1/2 of the spices. Whisk together, then add the wet to the dry. Mix slightly (if over-mixed, the muffins will be tough), then add the raisins, grated carrot, and diced apple and give it another stir.
Mix the other half of the spices with the white sugar and sprinkle each muffin lightly before baking.
Makes 3 dozen regular-sized muffins.

Serving Size: Makes 3 dozen regular-sized muffins.

Number of Servings: 36

Recipe submitted by SparkPeople user REDDBETSY.

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