Are you a muffin-for-breakfast kind of person? I didn’t think I was, but that was before I took one glorious bite of these Carrot Cake Breakfast Muffins. Oh my goodness, they’re heavenly! I am a changed woman! Muffins-for-breakfast allllll the time now. Kidding.
I definitely love carrot cake, and as much as my mind tells me it’s a good idea, I’ve never actually eaten a piece for breakfast. But these muffins? They taste JUST like a slice of carrot cake! Ooooh yes. Well, minus the cream cheese frosting. What? I was trying to keep these muffins on the healthier side. But, if you reallllly want cream cheese frosting, go ahead and slater some on. I won’t tell.
These muffins have that classic carrot cake flavor—a hint of cinnamon, loads of carrots, plump little raisins, sweet coconut, and bites of crunchy pecan and walnuts (yep, both!). They’re super hearty, but they won’t weigh you down, which is what makes them so perfect for breakfast. Plus, they’re packed with ground flax seed for some extra fiber, protein, and omega-3. See? Healthy.
I’m talking these muffins up for breakfast, but I can assure you they’re good any time of day. The night I made them, I enjoyed one with a cup of coffee…mm, perfection! Then yesterday I had one for a mid-morning snack. And…I may or may not have eaten half of one while taking pictures of them. Safe to say they’re super scrumptious and irresistible! :)
I used whole wheat flour to make these muffins, but feel free to use all-purpose flour, if you’d like. I chose whole wheat just to help keep things on the healthier side. I also like whole wheat flour because it tends to be a lot heartier. As such, these muffins are a bit heavier and denser. No worries, though…dense doesn’t = dry. Nope! These muffins are still super moist.
You can whip these muffins up in no-time, which is awesome. I know it’s hot outside and these require you to turn on the oven, but I can assure you they’re worth it. Trust me, I know—I baked these babies in the early evening on a blistering 95 degree day. Whew! Here’s to hoping it’s not quite so hot where you are.
Go make these muffins and enjoy one with your morning cup of joe. Life doesn’t get much better!
- 2 cups whole wheat flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ½ tsp. ground ginger
- ½ tsp. salt
- ⅓ cup ground flax seed
- ⅓ cup shredded coconut
- ¼ cup chopped pecans
- ¼ cup chopped walnuts
- 3 eggs
- ½ cup brown sugar
- ⅔ cup canola oil
- ¼ cup honey
- ¼ cup orange juice
- 1 tsp. vanilla extract
- ½ cup raisins—soaked for 10 minutes in warm water
- 3 cups shredded carrots
- Preheat the oven to 425 degrees. Line 2 muffin tins with liners, or just spray the muffin tins with non-stick spray (this is what I did).
- To the bowl of a stand mixer fitted with a paddle attachment, add the flour, baking soda, cinnamon, ginger, salt, flax, coconut, and nuts. Mix on low for a few seconds just to incorporate.
- To a medium-sized bowl, add the eggs, sugar, oil, honey, orange juice, and vanilla. Whisk to combine. Pour the wet ingredients into the bowl of the stand mixer and mix on low until just combined.
- Drain the raisins and add them to the bowl, along with the carrots. Mix again on low, just until incorporated.
- Spoon some batter into each hole of the muffin tin, filling them all the way up. Bake for 5 minutes at 425 degrees.
- With the muffins still in the oven, reduce the heat to 350 degrees and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the muffin tin for 5 minutes. Transfer to a wire rack to cool completely (or eat one while they’re still warm!).
- Store in an airtight container at room temperature.
Adapted from Sally’s Baking Addiction