With Easter coming up, these Carrot Cake Breakfast Muffins are perfect to serve on Easter Sunday. Or, they are perfect for a healthy breakfast any day of the week! These muffins feature our Crushed Mandarin Olive Oil, which adds a delicious citrus note, and are also gluten free using almond meal, and oat flour. Add in chocolate chips for extra decadence, or walnuts for extra healthy fats.
Carrot Cake Breakfast Muffins Recipe:
Adapted from Minimalist Baker
- 1.5 tbsp flax meal + 4 tbsp water to make the flax egg
- 1/4 cup Crushed Mandarin Olive Oil
- 1 mashed very ripe medium banana
- 1/4 cup agave nectar or maple syrup
- 1/2 cup brown sugar
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup milk
- 1 heaping cup (packed) grated carrot
- 2/3 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1 heaping cup oat or gluten free flour blend
- 1/4 cup chopped raw walnuts
Prepare flax egg in a large mixing bowl and preheat oven to 375 degrees F.
Prepare muffin tin with liners or lightly grease them.
To the flax egg, add the mashed banana, agave or maple syrup, olive oil and whisk to combine.
Next, add brown sugar, baking soda, salt, cinnamon, and whisk to combine.
Add milk and grated carrot and stir to combine.
Add the oats, almond meal, and gluten-free flour and stir.
Divide evenly among 12 muffin tins (or 6 large tins), filling them all the way up to the top, and top with crushed walnuts.
Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let set in the pan for 15 minutes. Then, remove them from the pan and let them cool completely.
Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.