Carrot Cake Breakfast Muffins

I had lots of carrots in my fridge and was looking for a healthy way to hide them from my picky toddler. I've made the BabyCakes NYC recipe a few times but they come out pretty dry and my little girl isn't a big fan.

While searching for inspiration, the pictures of this Double Decker Carrot Cake Cupcake recipe caught my attention! Yum.

With all my attempts to add healthy fats to my very petite toddler's diet, I have added them to mine as well (I don't need the extras, thank you very much). So, I decided to try the cupcakes without the frosting.

They came out moist and flavourful. My toddler loved them. With very little sweetener, and key ingredients such as almonds, eggs and carrots, they make a quick and healthy breakfast during the week.

Ingredients

• 3 large carrots, shredded (about 1.5 cups worth)
• 1 cup almond flour/meal
• 2 eggs, whisked
• ¼ cup virgin coconut oil, melted
• 1 tablespoon raw honey
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ¼ cup chopped walnuts (optional)
• ¼ cup raisins (optional)

Instructions

1. Preheat your oven to 350 degrees.
2. Shred your carrots in your food processor, Vitamix or use a grater.
3. Add all the other ingredients to a large bowl and mix thoroughly to combine.
4. Place ingredients into a muffin tin lined with silicone liners. Should fill 8-10 muffins.
5. Bake for 18-20 minutes (mine needed longer)

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