A healthy and portable way to get a good breakfast!

I’ve always been a HUGE lover of breakfast!

Even when I was a kid. No matter how much I overslept, I always made time for at least a bowl of oatmeal or a slice of toast before I headed out the door to school.

Now as an adult trying to get healthier and lose a bit of weight-breakfast is even more important.

I won’t begin to tell you how much information there is online to learn about what is the healthiest way to eat. Oh my, it is absolutely overwhelming!

I also won’t tell you that I am dieting, because I’m not.

It’s more of a lifestyle change.

Organic if possible. Whole grains, veggies, fruit, grass-fed meat, and keeping my sugar intake to a minimal.

It’s all about balance!

The right amount of carbs, protein and yes, fats.

I’ll be honest though, about a month into my healthier eating plan, I was starting to get bored and frustrated.

With breakfast.

I never imagined myself ever saying that before-but it was true!

I mean there is only so many eggs and overnight oatmeal a girl can eat!

Then I started going through some of my cookbooks and I found a recipe for Oatmeal Carrot  Muffins.

They seemed healthy enough-whole wheat flour, unsweetened apple sauce, and carrots were the main ingredients.

But then I saw that one thing I’ve been trying to cut back on.

Sugar.

Since these were going to be a healthy alternative for breakfast, I almost closed the book and gave up, but then I decided that maybe I could try and make a few adjustments to add a bit of sweetness without adding refined sugars.

Now I”m not going to lie. These muffins do not taste like the sugary muffins you can buy at your local bakery or store.

In my humble opinion, they are better!

Why? Because the first thing you taste when you bite into these moist muffins isn’t sugar.

It’s bits of carrot and plump juicy raisins and crunchy oatmeal. And just a hint of sweetness from pure organic honey.

These muffins are more cake-like then usual muffins which is why I added ‘cake’ to the recipe name and they are SUPER filling!

I just add a cup of fresh fruit and my morning coffee or tea and I’m ready to start my day!

Bonus: If you are running late and need to eat on the run, no problem! These Oatmeal Carrot Cake muffins are jam-packed with healthy goodness and they are portable!

Here’s the recipe!

Oatmeal Carrot Cake Muffins

A cake like muffin filled with oatmeal, plump juicy raisins, and carrots! 

Course Breakfast
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 145 kcal

Ingredients

  • 1/3 cup organic honey
  • 3/4 cup unsweetened apple sauce
  • 1 tsp vanilla
  • 1 cup oatmeal (organic)
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 cup raisins
  • 1 1/2 cup grated carrot

Instructions

  1. Preheat oven to 350. Spray a muffin tin with baking spray. Combine flour, oatmeal, cinnamon, nutmeg, baking powder, baking soda, and salt in a large mixing bowl. Set aside. In a large mixing bowl, add apple sauce, eggs, honey, and vanilla. Mix until just combined. Slowly add in dry ingredients. Mix until just incorporated. (Do not overmix). Fold in carrots and raisins. Spoon mixture evenly into muffin tins.  Bake for 25 minutes or until a toothpick comes out clean. Let cool completely before removing from muffin tins. Store in refrigerator for 1 week or freeze.

What about you?  Healthy or not, are you a breakfast eater? Or do you just grab a cup of coffee and head out the door?

Let me know in the comments or send me an email-cdscountryliving@gmail.com

2 thoughts on “Oatmeal-Carrot Cake Muffins”

  1. You nailed that list of ingredients and I’m so glad you shared this because I’m so bored with morning breakfast right now. I’m going to make these this weekend and substitute the wheat flour for oat and banana flour and perhaps add almonds because they help wake up me up with energy. Finally – thank you for sharing this.

    1. I’m so glad you enjoyed the recipe, Carole! I’ve never used banana flour but oat flour would be a great substitute! Almonds sound amazing-but my hubby can’t eat nuts so I leave them out. Hope you enjoy them as much as we do!

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