breakfast desserts muffins

carrot cake muffins.

Happy Easter weekend!  I always associated carrot cake with Easter, and I am in charge of making breakfast for tomorrow!  I found some shredded carrots in my fridge, so carrot cake muffins it was!  I’m also making a zucchini frittata, cutting up some berries, and serving some apple chicken sausage 🙂  These muffins are super goooood – carroty, raisiny, sweet, soft, delicious.  Good morning to carrot cake muffins!


  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1/2 cup refined coconut oil, melted
  • 1/2 cup shredded carrots
  • 1/3 cup raisins


  • preheat oven to 350 degrees
  • in a large bowl, mix flour, brown sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt
  • in a separate bowl, mix eggs, vanilla and almond milk
  • add dry ingredients to wet ingredients in about 2-3 increments, mixing after each addition
  • add melted coconut oil to the batter and mix
  • add shredded carrots and raisins and fold into batter
  • add cupcake wrappers to a cupcake tin\
  • fill each about 3/4 full
  • bake for 15-18 minutes or until toothpick or knife comes out clean
  • serve!

By Gabrielle

food is my passion. i spend most of my free time looking for ways to make my recipes better, or even to think of new ones! i love making healthy (and TASTY) foods that will be an inspiration for people to get on track and start eating well and living life to the fullest!! love the life you live.

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