Carrot Cake Breakfast Muffins

Carrot Cake Breakfast Muffins

These are so tasty, can be eaten at any time of the day and are so quick to make!  It’s a way of eating some vegetables while thinking you are eating cake! Winning!

Unfortunately this is not a picture of my muffins but something similar I found on the web...mine didn't last long enough for me to take a photo!..om nom nom nom.

Ingredients:

Makes 12-14 cupcakes or 8-10 large muffins

200g of Almond Flour (Super Valu, Dunnes, Aldi all do their own brand for about €2 for 200g)

2 teaspoons of Cinnamon

2 teaspoon of Baking Soda (gluten free is preferable)

1 piece of freshly grated Ginger root (about 2 inches)

¼ teaspoon of Organic Salt

6 large Free Range, Organic Eggs

1/3 cup of local Honey (more if you want to make them very sweet)

½ cup of melted, full fat Irish, grass-fed butter (e.g. Kerrygold)

1 teaspoon of Vanilla extract

1 large grated Organic Carrot

Optional: Raisins/Sultanas, Chopped Walnuts, Oats, Chia Seeds, Flax Seeds, Goji Berries etc. You can use these to bulk up the recipe and make even more muffins!

Method

Place everything in a bowl and mix. Simple!

Line a baking tray with cupcake or muffin liners, evenly distribute the mixture into the cases and bake at 180 degrees C or Gas Mark 4 in the centre of the oven for 20 minutes. Check after 10 minutes to ensure they are not turning overly brown, if so cover with tinfoil loosely. Depending on how large you make these they make take additional baking time. You will know they are cooked if you tap the bottom of a cupcake and it is solid and makes a hallow noise.

Leave to cool on a wire rack (or pretty much eat directly from the oven like I do!)

Prep Time

Prep time: under 5 minutes

Cooking time: 20 minutes

Equipment needed

Large bowl, cupcake tray, cupcake cases/liners

Dietary Information

Gluten Free/Wheat Free

Paleo

Vegetarian (Can be made Vegan if you use coconut oil instead of butter, chia seeds instead of eggs and maple syrup instead of honey)

Sugar Free

Contains good fats

One of your 5 a day

Ginger is good for digestion issues, nausea, natural anti-inflammatory and boosts the immune system. 

Carrots are full of Vitamin A and beta-carotene (anti-oxidant that repairs cell damage), they improve your eyesight, cleanses the skin and slows down ageing! 

Cinnamon helps to lower your blood sugar and burn fat more effectively.

Storage Instructions:

Keeps in a sealed container in the fridge for up to a week. Suitable for Freezing

Serving suggestions

Eat directly from the oven warm! Or serve with some whipped coconut cream on top as a treat.

Can be eaten in the car on the way to work if you are in a rush!

Great with a cup of tea and a book!