Healthy Carrot Cake Breakfast Muffins recipe

Healthy Carrot Cake Breakfast Muffins recipe

Ingredients:

For the muffins:

1. – 2 cups whole wheat flour
2. – 1/4 cup ground flax seeds
3. – 2 teaspoons baking powder
4. – 1 teaspoon baking soda
5. – 2 teaspoons cinnamon
6. – 1/2 teaspoon nutmeg
7. – 1/4 teaspoon salt
8. – 2 cups grated carrots
9. – 1/2 cup maple syrup
10. – 1/3 cup coconut oil, melted
11. – 2 large eggs
12. – 1 cup unsweetened applesauce
13. – 1 teaspoon vanilla extract
    
    For the topping:
14. – 1/4 cup rolled oats
15. – 2 tablespoons flax seeds
16. – 2 tablespoons brown sugar
17. – 1/4 cup finely chopped walnuts
18. – Powdered sugar for dusting (optional)

Directions:

1. Get the batter ready:
Turn the oven on to 350°F.

In a big bowl, combine the dry ingredients.
Mix the wet and dry ingredients together after whisking the wet ingredients in a different bowl.
Add grated carrots and fold.

2. Prepare the garnish:
Combine brown sugar, flax seeds, and oats; add chopped walnuts; and set aside.

3. To bake muffins, line a muffin tray with paper liners, fill each cup three-quarters of the way, and then top with the mixture.
For 20 to 25 minutes, bake

4. Complete and present:
After five minutes of cooling in the pan, move to a cooling rack.
If desired, sprinkle with powdered sugar. Keep in an airtight container.