If you can start the day right you are more likely to make good choices for the rest of it. But lots of people struggle with breakfast as they don’t like traditional breakfast foods or feel they don’t have time to make anything while rushing out the door. That’s where these easy meal prep, sugar-free Carrot Cake Breakfast Muffins are brilliant because they are ready to go – and who doesn’t want to eat cake all day!
I like to pop these beauties into the kids lunch box as well as mine as they travel so well. They contain three fruits and one vegetable to provide sweetness and moisture as well as a nutrient and fibre boost. The spelt flour is wholesome and boosts the nutritional value of the muffins while keeping them light. Spelt flour is packed with, fibre, protein and lots of minerals and vitamins including iron, magnesium, zinc and B vitamins. Together with the oats this will keep you feeling fuller for longer. Make these vegan with an egg substitute and nut milk.
I find these are released better in a silicone muffin case or baking parchment ones rather than plain paper cups – the low fat content means they have a tendency to stick to the paper a little.
Sugar-free Carrot Cake Breakfast Muffins
- 60ml oil of your choice
- 100ml milk
- 2 beaten eggs
- 150g grated carrot
- 1 small apple, skin on grated
- 1 ripe banana, mashed
- 100g apple puree (you can use apple sauce but remember it will likely have added sugar)
- 200g spelt flour
- 50g porridge oats (the fine rolled variety)
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 100g raisins
- Step 1 Pre-heat oven to 190c/375f and prepare muffin tin with 12 liners.
- Step 2 Mix together all the wet ingredients in a bowl.
- Step 3 In another bowl combine the dry ingredients.
- Step 4 Mix the wet with the dry a little at a time until well mixed.
- Step 5 Divide between the muffin cases and bake for 30-35min, until a knife or skewer comes out clean.