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Breakfast muffins have taken the culinary world by storm, evolving from a simple grab-and-go treat to a versatile breakfast option that caters to various dietary preferences. These delightful baked goods are not only convenient but can also be packed with nutritious ingredients, making them a favorite among health-conscious individuals and busy families alike. One standout in the realm of breakfast muffins is the carrot cake muffin, a delightful fusion of flavors and textures that offers a deliciously nutritious start to your day.

Carrot Cake Breakfast Muffins

Start your day on a delicious note with these nutritious carrot cake breakfast muffins! Packed with grated carrots, pineapple, and warm spices, these muffins transform the classic dessert into a healthy morning treat. With a blend of whole wheat and all-purpose flour, plus natural sweeteners, they offer a satisfying combination of flavors and textures. Perfect for busy mornings or a mid-morning snack! #CarrotCakeMuffins #HealthyBreakfast #BakingJoy #MuffinRecipes #BreakfastIdeas
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Ingredients
  

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup vegetable oil (or melted coconut oil)

1/2 cup brown sugar, packed

1/4 cup maple syrup

2 large eggs

1 tsp vanilla extract

2 cups grated carrots (about 2-3 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or chocolate chips (optional)

1/4 cup shredded coconut (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.

    Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

      Mix Wet Ingredients: In another bowl, mix the vegetable oil, brown sugar, and maple syrup until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.

        Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid over-mixing to keep muffins fluffy.

          Fold in Add-ins: Gently fold in the grated carrots, crushed pineapple, nuts, raisins, and shredded coconut if using until evenly distributed throughout the batter.

            Fill Muffin Tins: Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy: Serve warm or at room temperature. These muffins pair wonderfully with a drizzle of cream cheese frosting, a dollop of yogurt or simply enjoyed on their own!

                    Prep Time: 15 min | Total Time: 40 min | Servings: 12 muffins