Carrot Cake… For Breakfast? Try This Delicious (Yet Healthy) Recipe…
Delicious & Healthy Carrot Cake Breakfast Muffins
It seems like everyone’s routines have loosened up a bit during lockdown.
For some people, they’ve even been turned upside down!
And when your routine is thrown off… you don’t have to go to the office for work… your kids (or grandkids) are home all the time…
You might even be tempted to throw the “rules” out the window when it comes to eating!
Dessert for breakfast, anyone?BRAND-NEW: Research Shows These 3 Sugar Substitutes Are Best For Burning Fat (Plus 2 You Should NEVER Eat)
Well… what if we told you that you could have cake for breakfast? And that you wouldn’t feel guilty about it later?
With this delicious yet secretly healthy recipe, you can do just that!
(You might even say that you can have your cake and enjoy it, too! 😉 )
Okay, well, it’s not really cake per se… but these filling and tasty carrot cake muffins taste just like cake… but with just a fraction of the sugar.
So, you get all of the deliciousness & sweetness of cake… without actually loading up on sugar first thing in the morning.
They also include a boost of fiber-rich whole wheat flour… so this is a breakfast recipe that will keep you full all morning long.
Pair it with a glass of ice-cold skim milk, and you’ll have a meal that satisfies the whole family.
And you won’t have to feel guilty about eating cake for breakfast… or about serving it to your family, either!BRAND NEW: These 7 Delicious Desserts Can Help You Burn Fat & Lose Weight
If you don’t have quite exactly the right ingredients for this recipe as it’s written, don’t stress. A few of the ingredients can easily be swapped out for different versions that you probably already have in your pantry.
Not only is this recipe a total crowd-pleaser… and secretly brings a ton of nutrients to the table… but it’s also very easy to make, even in lockdown!
So, if you’re ready to enjoy healthy, tasty cake for breakfast… for a totally guilt-free indulgence…
Here’s how it’s done:
FTH’s Vegan Carrot Cake Breakfast Muffins
Serves 4 (with leftovers)
- 2 cups whole wheat flour
- ½ cup white sugar
- ¼ cup brown sugar
- ½ cup raisins
- 3 tsp baking powder
- 1 tsp baking soda
- 1 pound of carrots, grated
- ¾ cup coconut oil*
- ½ tsp salt
- 1 cup apple sauce
- 2 tsp cinnamon
1) Preheat the oven to 350-F. In a mixing bowl, sift together the flour, salt, cinnamon, baking soda, and baking powder.
2) Add white and brown sugar and stir again. Add coconut oil, apple sauce, and carrots. Stir again, then add carrots and stir.
3) Distribute batter evenly into 24 greased muffin tins. Bake for 15-20 minutes, until done. Let cool, then serve.
- No coconut oil? No problem! You may substitute any flavorless, heart-healthy vegetable oil (such as canola oil) in lieu of coconut oil.
- If you don’t have whole wheat flour, you can use all purpose flour. The key with this recipe is to use what you have!
- If you want to use a sugar substitute, please consult our list of doctor-approved sugar substitutes for the best taste… plus the best health benefits.
How To Use Better-For-You Sugar Substitutes To Make This Recipe Even Healthier (Without Sacrificing Flavor)…
While this recipe is *overall* quite healthy… yes, there is some sugar in it.
So, I totally understand if you want to swap it out for a sugar substitute…
But here’s the big problem:
That’s why it’s important to choose your sugar substitutes carefully.
Take aspartame, for example (which has been marketed under many different names over the years—it’s the “blue packets” at the coffee shop).
Although it seems like a great low-calorie sweetener on the surface… research has found that it can actually cause headaches… increase sweets cravings… and even increase your risk for heart attack and stroke!
(Maybe that’s because it’s broken down into formaldehyde once it enters your body… eek! Yeah, just pour that in your coffee every day… 🙁 )
Now, you could sift through the mountains of research on each and every sugar substitute out there (mostly paid for by food companies with millions or even billions on the line)…
But I prefer to get my info from a trusted source: a medical doctor.
One renowned doctor has consulted with us on a simple guide to the best (and worst!) sugar substitutes out there.
So if you want to swap out the sugar in this recipe (or any recipe, for that matter)… don’t do it without consulting this doctor-approved list of sugar substitutes first: