THE RECIPE JOURNAL · Breakfast
Guilt-Free Carrot Muffins
These muffins are a delicious way to enjoy a sweet treat without the guilt. Packed with wholesome ingredients and natural sweetness, they’re perfect for breakfast or a healthy snack anytime.
FROM THE KITCHEN • Guilt-Free Carrot Muffins
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C) and lightly grease six muffin cups. In a small bowl, mix together the oats and flaxseeds. Then, add the oat mixture along with the banana, egg, peanut butter, honey, extra flax seeds, vanilla, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt into a blender. Blend everything until you get a smooth batter. Gently fold in the grated carrots by hand. Spoon the batter evenly into the muffin cups and pop them in the oven. Bake for about 18 minutes, or until the tops feel springy when you press them lightly. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.
Why you’ll love it
These muffins are a perfect blend of sweetness and nutrition. Made with wholesome ingredients, they satisfy your craving without the extra guilt. Plus, they offer a great way to sneak some veggies into your diet.
How to serve
Enjoy these muffins warm with a bit of natural yogurt or a light spread of almond butter. They also make a great on-the-go breakfast or a healthy afternoon snack with a cup of tea or coffee.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze for up to three months. Reheat gently before serving.
