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).
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.
But 5 am? Yeah, that’s not happening. I’m not even awake enough to know what hunger is at that point.
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.
The result? A light, fluffly, and moist muffin that is going to taste wonderful with sunflower butter or butter and jam.
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?
The Domestikated Life 
These look great! I can’t wait to try them. They look like they’d also make a great quick snack, and I really think they’d be great for my little dude. Thanks for sharing!
Yes! I think a kiddo would like them, especially if they are used to eating healthy!
Yum I am so loving carrot muffins!! I love carrot cake, mostly for the spices and carrots mixed together, so these sounds perfect
Thanks! These are like carrot cake’s savory cousin 😉
These look delish! i have a bag of carrots that need to be used so I might give them a try. Thanks for the recipe!
They are soo yummy! I love them with sunflower butter.
These look SO moist! I have some fresh farmer’s market carrots and can’t wait to use them for this yummy recipe. Thank you for sharing!
Yum! Let me know how you like them!
I love this savory take on carrot muffins!
And I agree that pre-5 AM I would need a grab and go breakfast too!
Thank you! I am just about to bake another batch for snacks 😀