I can almost feel your fingers tapping and clicking to open this anxiously. Excitedly.
Guilt-free morning treats?!
You better believe it.
And this week you can see how. And why. And how easy they are to make [plus all kinds of other great insider tips + ideas] in this month’s video episode! Click below to watch + learn.
Just a little taste of the kinds of recipes coming in the Spring Meal Plan. Click here to get on the waitlist to be notified when it’s released!
Flourless Carrot Cake Breakfast Muffins:
[this recipe is grain-free, gluten-free, dairy-free, egg-free and flavor-full. recipe inspired by a PCC original]
1 1/2 cups walnuts
3 cups shredded carrots
2 TB chia seeds (or 3 eggs)
1 lemon, zested
1 1/2 tsp baking soda
1 tsp natural vanilla extract
2 tsp cinnamon + 1/2 tsp garam masala (or nutmeg) + 1/2 tsp cumin + pinch of sea salt
1/2 cup unbleached sugar (or you can try raw honey, blackstrap molasses or grade b maple syrup as well)
Directions:
1. Preheat oven to 375. Line muffin tins with unbleached baking cups or spray with coconut or olive oil. In a small bowl, add chia seeds to 6 TB water and stir to combine. Let sit while you prepare everything else.
2. Pulse walnuts in a strong blender or food processor until they look like a flour-y texture. Add to a large mixing bowl.
3. Pulse carrots in the blender or food processor. Add a tiny bit of water if needed to blend. Add to the mixing bowl.
4. Zest the lemon. Add lemon, sugar, baking soda, vanilla, cinnamon, garam masala, cumin and sea salt to the mixing bowl. Add the soaked chia seeds and stir well to combine.
5. Add mixture to baking cups, filling up all the way (they will shrink when you take them out of the oven). Bake for 30-40 minutes, or until done to your liking.
These are soooo goood served warm on their own or with melted coconut oil, grass fed butter, natural peanut butter, almond butter or tahini. Great for breakfast or a healthy snack on the go, and they freeze well for easy weekday eating.
Make them? Leave a comment below if you try these out: what topping is your favorite? Any other great ones to share?
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Simply Real Health, Inc is a healthy lifestyle company on a mission to educate, teach and inspire others to live their happiest + healthiest life. Read more about Sarah here.
Your recipe calls for baking powder and you called it baking powder in the video but the box looked like baking soda. Which one should we use? Can’t wait to try these.
Thanks Cathy! I meant baking SODA. So glad you asked! I just updated the recipe.
Thanks for clarifying, Sarah. FYI, you still call it powder in the middle of the written recipe at the step where you add it to the bowl…so I was still a bit confused. 🙂 I’m excited for a healthy muffin…I didn’t know muffins could be so healthy.
These are my daughters’ absolute favorite and I love that they can get some good veggies in their breakfast on the go. HOWEVER, every time I make these the batter explodes all over the muffin tins and then shrinks back to next to nothing when I pull them out. I’m left with a mess and keep scooping the batter out of the muffin liners into a cake pan and cooking for longer. PLEASE help! We sooooo want this to be our favorite, go-to breakfast muffin recipe!
Hi Nicole, do you have a electric or gas oven?
We have a dual gas and electric oven…is that my problem? We so want a “fix” because these are sooooo yummy!!! 🙂
I thought, hmmm, cumin really? But let me say this BRAVA! These were amazing. Will make them again and again. I used maple syrup and eggs.
I was unexpectedly out of lemons, but had an orange I was juicing for a later recipe, so I used the zest of that instead. They turned out great and the flavor was still spot on – so I thought I would throw that out there for anyone else in a similar situation.
Yum, I love that idea!