Carrot cake muffins. Who wouldn’t want to eat cake for breakfast? These muffins are packed with carrots and naturally sweetened with maple syrup and dates to keep them healthy! These carrot cake muffins also have chopped walnuts and coconut oil in them. This way you have healthy fats to keep you fuller for longer.
What else could anyone ask for?
The tricky thing about muffins is that they are pretty finicky for something that is so simple. They are easy to over-mix which can leave you with tunnels and a dense muffin. They can also be too dry if you don’t have enough moisture in them.
That’s why I LOVE these carrot cake ones. The carrot shreds help keep the moisture in the muffin. Then, the coconut oil keeps it buttery without adding any butter! It’s true perfection in a cake!
These may be muffins but they remind me of the carrot cake without all the added sugar and guilt. Not that anyone should ever feel guilty about eating anything but you know what I mean.
These muffins are sweetened with maple syrup but, you can substitute with honey if you don’t have any. The honey might lead to you having a thicker batter consistency depending on the type of honey. If this happens, add a tablespoon of water to thin the batter out a bit. I also added chopped dates because they add a nice texture and pop of sweetness to the muffins.
If you’re feeling fancy, you can toast the walnuts before adding them in. This adds another element of flavour to your muffins. You can put the walnuts in the oven while the oven is preheating to save time as well.
Now then, enough talk, onto the recipe!
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