Healthy Breakfast Muffins.
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These healthy breakfast muffins are perfect for hectic mornings. From exercise to getting ready for work, to wrangling a 4-year-old to brush his teeth before we run at the door to start our day. I am full throttle from four in the morning until bedtime. They’re also a great way to fit some veggies in first thing in the morning!
One thing that helps streamline my morning is to prep cook some healthy meals to get me through the week. Today, I whipped up these yummy carrot cake muffins and I thought it would be a good time for me to sit down and type the recipe to share with my friends.
Now, keep in mind if you make these that they are healthy, they’re not full of sugar, they’re pretty good for you so do not expect a hostess cake!
I really hope you enjoy these healthy breakfast muffins as much as I do. If you try them be sure to comment below and tell me what you think or even better snap a photo and tag me in your Instagram stories!! (You can find me at Barbaracaseyfitness on IG)
Recipe for healthy breakfast muffin
What you will need:
1 cup of carrots (This is equivalent to about 10 large baby carrots)
¼ cup of rolled oats -uncooked
2 large eggs
¾ tsp of baking powder
1 ½ teaspoon of cinnamon
1 tsp of vanilla
Few drops of liquid stevia
This makes 1 serving (4 regular size muffins)
What I do to make this a little easier is I multiply my ingredients by 5 to have enough for my work week, so 5 cups of carrots, 1 ¼ cup of oats, so on and so forth…. Picking up what I am putting down?
Preheat the oven to 350 degrees
Spray your muffin pan with baking spray ( I like to use silicone muffin cups and I spray them a little as well, I’ve had these stick in the pan and it was a headache, and if you’re anything like me you do not have time for that!
Combine all ingredients in a large blender until smooth (if you have a smaller blender you can do this in batches.)
Pour mixture into muffin pan
Bake for 20-25 minutes or until you can insert a toothpick and it comes out clean.
Remove from the pan and allow to cool before placing in the container and storing in the refrigerator.
When I am ready to eat, I microwave for about 45-60 seconds or place them in a warm air fryer for a couple of minutes and oh my goodness they are so good! I also like to add a little powdered peanut butter mixed with water to drizzle the top, with some extra cinnamon but it is not necessary.
This recipe is a good balance of protein, carbohydrates, and vegetables (add some PB and you got a little fat too).
Eating healthy truly does not have to taste bad, hope you enjoy these healthy breakfast muffins as much as I do. Let me know if you try them below!