Best Breakfast Carrot Muffins Recipes

Provided by ladygourmet

Number Of Ingredients 9

3/4 cup spelt flour or unprocessed bran
1/2 cup sugar
1 cup buttermilk or milk with 1 tablespoon white vinegar or lemon juice
1 egg
1/4 cup vegetable oil
1/2 cup raisins
2 carrots, grated
2 cups self-raising flour
1/2 teaspoon cinnamon

Steps:

Preheat Oven 350°F. Prepare muffin tins with butter. In a large bowl, combine all of the above ingredients and mix with a spoon. Bake the muffins 15 to 20 minutes or until toothpick test comes out clean. Serve with cream cheese or honey.

Provided by Catherine Cappiello Pappas @LadyGourmet

Number Of Ingredients 9

- ¾ cup spelt flour or unprocessed bran
- ½ cup sugar
- 1 cup buttermilk or milk with 1 tablespoon white vinegar or lemon juice
- 1 egg
- ¼ cup vegetable oil
- ½ cup raisins
- 2 carrots - grated
- 2 cups self-raising flour
- ½ tsp. cinnamon

Steps:

Preheat Oven 350 degrees: Prepare muffin tins with butter. In a large bowl, combine all of the above ingredients and mix with a spoon. Bake the muffins 15 - 20 minutes or until toothpick test comes out clean. Serve with cream cheese or honey.

Zucchini Carrot Breakfast Muffins image

Provided by Serah B.

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons flax seeds, ground, plus 6T water
1/2 cup safflower oil
1 medium zucchini, shredded
1 small carrot, shredded
1 cup prune juice
1/4 cup agave nectar or 1/4 cup maple syrup

Steps:

Preheat oven to 350F Line or grease muffin pan.
In large mixing bowl, whisk together first 8 ingredients.
In a separate bowl, mix together oil, juice, agave, zucchini and carrot.
In a small sauce pan, heat flax and water over medium heat and stir constantly until thick and gooey--similar to the texture of egg white. Stir into zucchini/carrot mixture.
Stir the wet ingredients into the dry ingredients to make a batter.
Spoon into muffin pan.
Bake for 23 to 25 minutes until tops are lightly browned.

Nutrition Facts : Calories 181.8, Fat 10.2, SaturatedFat 0.8, Sodium 204.3, Carbohydrate 20.5, Fiber 2.4, Sugar 4.2, Protein 3.1

Breakfast Carrot Muffins image

Provided by tootyflooty

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 3/4 cups unbleached flour
3/4 cup sugar
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt (optional)
1/2 teaspoon baking powder
2 (6 ounce) jars pureed carrots (use baby food)
1/2 cup egg substitute (equal to 2 eggs)
1/2 cup unsweetened applesauce
1/2 cup raisins
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.
Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl.
Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl.
Combine wet and dry mixtures just until flour is moistened.
Spoon batter into muffin tins, and bake for 30 minutes (or until muffins pass the"toothpick test").

Nutrition Facts : Calories 165.1, Fat 0.6, SaturatedFat 0.1, Sodium 161.9, Carbohydrate 38.2, Fiber 2.3, Sugar 18.8, Protein 4