Carrot Cake Oat Muffins For Breakfast

Breakfast is a must-have rule in our house.  And as a busy mom, I always try to look for ways to create a calm and relaxed morning routine. But when three little toddlers running around the kitchen, and wait for their happy nourishing breakfast, it sometimes can get really challenging! It comes down to the bottom of the reality that I must snack and put something in my mouth (before anyone else) because otherwise…I might not eat food that I really wanted to, or, it will already be 11 am until I find time to sit, or…___ fill in the blank!. That is why a recipe of this kind is a lifesaver! I truly think that there is rarely something healthier than consuming oats for breakfast. And if you are bored of your regular kind of oatmeal bowl or don’t even like it to begin with, here is a recipe of oat muffins that will change your life. I love it so much because it tastes just like a carrot cake. Warm comforting spices of cinnamon, nutmeg, and ginger. A real party in the mouth. These are 100% vegan, meaning no eggs are needed. And can easily be made gluten-free if needed.  I freeze them in a zip top bag and warm them up in the microwave. Kid-friendly, perfect to snack for work and so amazing overall. So when are you going to try them?

 

Ingredients:

For the dry:

  • 3 cups old fashioned oats (GF if needed)
  • 2 tsp baking powder  (aluminum free)
  • 1.5 tsp cinnamon
  • 1/2 tsp ginger powder
  • Pinch of nutmeg
  • Pinch of salt
  • 3 tbsp ground flax seeds
  • 1/2 cup walnuts, chopped
  • 1/3 cup golden raisins (optional)
  • 3 tbsp chocolate chips to sprinkle
For the wet:
  • 1.5 cups soy or almond milk
  • 1 cup carrot,  grated
  • 1/2 cup apple sauce (or mashed banana)
  • 1 tsp vanilla extract
  • 3 tbsp pure maple syrup
Cook time:30 minutes
Serving: 12-15

Instructions:

Preheat oven to 350
1). Except for the chocolate chips, place all the dry ingredients in a bowl and mix.
2). Add all the wet ingredients. Mix and let sit for 5 minutes.
3). Oil a muffin tin with oil spray or an oiled paper towel. I use grapeseed oil or coconut oil.
4). Using a 3rd cup measuring cup, fill in the tins. Sprinkle chocolate chips on top.
5). Place in the oven for 27-30 minutes until nice and golden.
6). LET COOL FOR AT LEAST 30 MINUTES BEFORE TAKING OUT FROM THE PAN.
7). Use a small knife to help take the muffins out.
Feel free to use muffin liners if you wish.
Enjoy!
Ready for the oven
Good morning
Which one should I pick?
Should I make coffee or tea?
Maybe this one?
Just can’t pick!
I’ll have all of them:)

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