There’s nothing life fall, a dusting of snow, and being tired of the same breakfast options to bring out the muffin tin.
Carrot cake is a fall staple at in2GREAT Integrative Health in Kansas, but the high sugar content and conventional cream cheese frosting make it something that needs to be adapted to fit the bill for nutrient dense eating. But, when with a few changes, carrot cake dessert becomes breakfast muffins ?
Here you go!
- 5 large eggs, room temperature
- 1/2 cup coconut oil, melted and cooled
- 1 medium banana, broken into chunks
- 1/4 cup honey
- 1/2 cup coconut flour
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1 tsp baking soda
- 1/4 tsp salt
- 2- 1/2 cups grated carrots
- 1/3 cup dried currents or raisins (optional)
- 1/3 cup chopped walnuts or pecans (optional)
Preheat oven to 350 deg F. Line 12 cups of a standard muffin pan with paper liners.
In a food processor or blender, combine the eggs, oil, banana and honey. Process until completely smooth. Add the coconut flour, cinnamon, ginger, allspice, baking soda and salt. Process until smooth.
Pour the batter into a large bowl. Stir in the carrots, currants/raisins, and nuts (if using). Divide the batter evenly among the 12 muffin cups. Bake for 25-30 minutes (rotating the pan once halfway through), until just firm to the touch and a toothpick inserted comes out clean.
Cool the muffins for 10 minutes in the pan. Then transfer to a wire wrack and cook completely before serving. (Store in an airtight container in the refrigerator, or freeze for longer storage)
To make these into a dessert, this maple icing makes a great icing.
These are great to make ahead with an egg frittata for Christmas morning breakfast