Early to Rise Carrot Muffins

This is a muffin for all my savory loving friends. The ones who enjoy bread-y flavored things. This is not for those who only enjoy sweet muffins (ahem, Terry).

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This muffin came out of the need for an easy grab and go breakfast for the mornings I have to be at work by 5:00 am. I am almost never a grab and go breakfast kind of girl. I looove slow mornings of coffee and a breakfast cooked by me. I never eat yogurt or cereal for breakfast, because I enjoy the act of cooking my first meal of the day. If I have to be somewhere at 7, I will get up early enough to eat breakfast before leaving.

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But 5 am? Yeah, that’s not happening. I’m not even awake enough to know what hunger is at that point.

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So after searching for a muffin and not finding exactly what I was looking for, I decided to make my own. I am not a sweet breakfast person, but I do love the comfort of baked goods, bread, and nut butter. I decided to skip the sugar on this one and just see how it turned out. I also added a shredded carrot and I believe it did a lot for their sweetness and moistness.

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The result? A light, fluffly, and moist muffin that is going to taste wonderful with sunflower butter or butter and jam.

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Early to Rise Carrot Muffins 

Ingredients:

Wet

2 eggs + 3 tbsp egg whites
1 tsp olive oil
1/4 cup unsweetened almond milk
1 medium carrot, shredded
1 tsp vinegar

Dry

2 Tbsp flax seed meal
1/2 cup coconut flour
1 tsp cinnamon
1/8 tsp salt
1/2 tsp baking soda

Directions: 

1. Preheat oven to 375°F. Grease a muffin pan very well.
2. Whisk together eggs. Add in other wet ingredients. Stir to combine.
3. In a separate bowl, sift together dry ingredients.
4. Add wet to dry, mix until just combined.
5. Scoop ~1/4 cup batter into 6-8 muffin cups. (6 for larger muffins, 8 for small-ish muffins)
6. Place in oven and bake for 18-20 minutes. Take out of oven and allow to cool for 5 minutes.

I put them in the refrigerator once cooled, because I ate a moldy muffin in the past and it scarred me for life. In reality, they’d be okay (and less likely to dry out) on your counter top for 2-3 days.

Optional: split in half, spread nut butter in the middle, and enjoy as a muffin sandwich.

Do you have a grab and go breakfast you love? 

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11 thoughts on “Early to Rise Carrot Muffins

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