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Carrot cake breakfast muffins

These mildly spiced and sweetened muffins have all the flavour of carrot cake, but in a more nutritious package. Make them the night before and reheat or keep them in the freezer, ready to defrost overnight and warm through at breakfast time.

  • 4.33 Star
    rating
  • Timer Prep 15 min
    Cook 18 min
  • Chart 255.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Wash and finely grate the carrots. Roughly chop the pecans.

Method

  1. 1 Preheat the oven to 180°C, gas Line a 12-hole muffin tin with eight paper cases or, if you don’t have any, grease eight of the holes lightly with some oil.
  2. 2 Stir the grated carrot, cinnamon, chia seeds, honey, oats, pecans, blueberries or sultanas, oil and eggs together in a mixing bowl and set aside for 5 minutes so that the chia seeds swell up. Mix the flour and baking powder together in a second bowl.
  3. 3 Quickly stir the carrot mixture into the dry ingredients, being careful not to over-mix or the muffins will be heavy
  4. 4 Divide between the eight muffin cases or the greased holes and bake for about 15-18 minutes until risen, golden and springy to the touch. Set aside for five minutes before turning out of the tin, onto a wire rack, to cool completely.

3 Reviews

  • Jen

    Really tasty treat that's healthy to boot!

  • Martin

    Yum, enjoyed these and they freeze great. Warmed in the microwave for 15 secs they're lovely.

  • Hannah

    Very tasty and quick to make. Nicely filling too!

  • Average per serving
  • Calories 255.0kCal
  • Fat14.2g
  • Saturated2.0g
  • Salt0.13g
  • Carbohydrates23.0
  • Sugar13.6g
  • Protein5.8g
  • Fibre5.6g