Carrot Cake Breakfast Muffins recipe from FOX 11 Living

Greek yogurt

🥗Healthier: unsweetened applesauce

💰Cheaper: sour cream

Applesauce reduces calories while maintaining moisture.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pecans

Sunflower seeds are nut-free and lower in cost.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Brown sugar provides sweetness at a lower cost.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and widely available.

Start by preparing the dry ingredients: add 1 cup of flour (or gluten-free flour) into a bowl.

Add 1/2 cup of protein powder (or substitute with another 1/2 cup of flour) to the bowl.

Mix in 1/2 cup of sugar, 1 teaspoon of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of baking powder, and 1/2 teaspoon of baking soda into the dry ingredients and whisk well.

In a separate bowl, combine 2 eggs, 1/2 cup of unsweetened applesauce, and a dash of vanilla extract.

Add 2 teaspoons of white vinegar to the wet ingredients and mix well.

Pour in 1/2 cup of coconut oil (melted if solid) into the wet mixture and whisk until combined.

Grate the carrots and zucchini, ensuring the zucchini is squeezed to remove excess liquid before adding to the mixture.

Combine the grated carrots, zucchini, and chopped dates or figs into the batter, along with 1/2 cup of chopped pecans.

Mix everything together until just combined; the batter will be thick and dense.

Spoon the batter into muffin cups, filling them about 2/3 full.

Bake in a preheated oven until a toothpick inserted comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens