Lately I have fallen in love with carrots! Next to celery it is becoming my new favorite go to vegetable. It’s a very versatile vegetable that you can almost add to any dish. Growing up I was not a big fan of carrots! I just couldn’t stand those bright orange crunchy sticks. Now I crave carrots almost every day especially in my homemade juices.
I have not been in the mood to make breakfast in the morning, so I have been prepping my breakfast on the weekends to take to work during the week. I find that when I make breakfast ahead of time. I have a lot more time to do other things (like sleep in) then worry about what I am going to eat. The only problem I end up facing is trying to keep them away from Josh; he ends up taking my muffins for a snack.
The recipe calls for a mushy pear to replace the butter, but if you don’t have any mushy pears you can use a banana. Carrots are the star in this recipe and they definitely do shine.
Carrot Breakfast Muffins Recipe:
1 ¾ cups oat flour
1tsp. baking powder
¼ tsp. salt
½ cup coconut sugar
½ cup powdered stevia
1tsp. vanilla
1 egg
1 cup shredded carrots
1 mushy pear
4tbsps. milk (I used almond)
Recipe Directions: Preheat oven to 350 degrees; mix dry ingredients in a small bowl and set aside. In large bowl mix egg, vanilla, stevia, sugar, milk and mushy pear until all the ingredients become a puree. Mix dry ingredients until a batter forms. Fold carrots into the batter; once folded into the batter add 1-2 heaping tablespoons of batter to a muffin tin lined with liners. Place in the oven and bake for 30 minutes or until a tooth pick inserted in the middle comes out clean.
What a great idea making breakfast for the week 🙂 These muffins look super delicious!
Thank you Josefine 🙂
I have never tried anything savory (like carrot) in anything sweet before – this has to change! Looks delicious!
Thanks Lucie!! I always thought carrots were savory too, but they have a sweet flavor to them especially in juices…
Looks so good! I love the use of oat flour! 🙂
Thank you Jessica, I am huge fan of oat flour…
I am a big fan of carrot cake and carrot muffins and making a big batch ahead of time to enjoy during the week sounds like an awesome idea! Love the sound of the oat flour and mushy pear to replace the butter too – what a great recipe for healthier muffins 🙂
Thanks Kelly, I love carrot cake to! I am going try and make a healthier version for that recipe to! 🙂
I love the subtle sweetness carrots add to baked goods. Plus, I never feel guilty eating it!
I agree they can be so addictive.. 🙂
Love this carrot muffin! Using vegetables with muffins is awesome!
I know they are the best..
Perfect breakfast muffins!
Thank you Pamela! That means so much coming from you… 🙂