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Carrot Cake Breakfast Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 120 kcal

Ingredients
  

  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup applesauce
  • ¼  cup Vermont maple syrup
  • ¼ cup milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated carrots
  • ½ cup rolled oats
  • ¼ cup raisins (optional)
  • 2  tablespoons sunflower seeds

Instructions
 

  • Preheat oven to 350°F; line muffin tin.
  • Whisk dry ingredients; mix eggs, applesauce, syrup, milk, vanilla.
  • Combine mixes; fold in carrots, oats, raisins.
  • Fill cups, top with seeds, bake 18-22 minutes.