I am all about a tasty breakfast muffin……pretty sure we have established that already….but what I’m not all about: excess sugar and calories by way of said muffin. Because of that I am constantly seeking out healthier swaps to satisfy my sweet tooth at breakfast. And since I carrot about you, I just had to share this recipe (I hope you see what I did there).
Allow me to present to you the healthy and delicious carrot cake muffin!!!!!!!!
-2 cups dry old fashioned rolled oats (I used gluten free)
-1 tsp baking powder (GF)
-1/2 tsp ground cinnamon
-1/4 tsp ground ginger
-1/4 tsp ground nutmeg
-1/4 tsp sea salt
-1 cup unsweetened coconut milk
-2 large eggs, beaten lightly
-1 tsp pure vanilla extract
-1/4 cup pure maple syrup
-3/4 cup grated carrots
-1/4 cup crushed pineapple (in 100% pineapple juice) drained
-3 tbl light sour cream
-3 tbl powdered sugar
Preheat oven to 350. Line muffin tin with muffin papers or spray with coconut oil. Combine oats, baking powder, cinnamon, ginger, nutmeg and salt in a bowl. Set aside. Combine coconut milk, eggs, maple syrup, extract, carrots, and pineapple in a bowl. Mix well. Fold coconut milk mixture into oat mixture, mixing well. Divide batter evenly into prepared muffin cups. Bake for 30 minutes, rotating pan after 15 minutes. Make icing while muffins bake by combining powdered sugar with sour cream. Drizzle muffins when cool with 1 tsp of icing each. Best served warm.
Those following my meal planning system, this counts as 1 yellow!