- Breakfast
Carrot Cake Breakfast Muffins
Tasty little nutrient-packed muffins that taste like an indulgent slice of carrot cake
Ingredients
- cup all-purpose flour
- cup old fashioned rolled oats
- cup flax meal
- teaspoon baking soda
- teaspoon salt
- teaspoon ground cinnamon
- Vital Farms Eggs, (room temperature)
- cup pure maple syrup
- cup neutral oil, (such as coconut or avocado oil)
- cup Greek yogurt
- teaspoon vanilla extract
- large carrot, (peeled and shredded)
- cup pecans or walnuts, (toasted and roughly chopped)
- 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 p￭ and a toothpick inserted into the center of one comes out clean. Remove from tin, allow to cool then enjoy.
