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Carrot Cake Breakfast Muffins

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These are the best tasting wholesome muffins I’ve ever made. Made with whole wheat flour, honey, apples, carrots & walnuts, they are not only good for you but have a very moist and tender crumb (this surprised me) and are really delicious (this surprised me too). They are so good, in fact, that I replaced my dinner with them tonight!

[OK, fine. Here’s the full disclosure. I meant to only have one as a snack (I baked them in the afternoon) and it was so yummy, I nabbed another. And another. Then I had to break one apart to take a picture of the inside so I figured I may as well eat that one too. By then I no longer wanted dinner!]

I plan to store them in the freezer and pop one or two into the microwave on busy mornings. I think they’d be wonderful with a cup of black coffee.

Carrot Cake Breakfast Muffins
Recipe adapted from An Edible Mosaic
Makes 12 large muffins

2 eggs
1/3 c canola oil
1/4 c 2% milk
1/2 c honey
1 1/2 tsp pure vanilla extract
1 c whole wheat flour
1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 large finely shredded carrots
1 large or 2 small sweet apples, peeled, cored, and finely chopped (I used Fuji)
1/2 c chopped walnuts

1 oz Neuchâtel cheese (low-fat cream cheese)
1 1/2 tsp honey

Preheat the oven to 350F and put paper liners in your muffin pan.

Beat together the eggs, oil, milk, honey, and vanilla. In a separate bowl mix together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt. Lightly stir the wet ingredients into the dry, then fold in the carrot, apple, and nuts. Fill the muffin tray (the batter will come up to the top and mound in the center) and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

To make the glaze, warm the Neuchâtel in the microwave, then stir in the honey. Drizzle the glaze over the top of the cooled muffins with a fork, or put it into a Ziploc bag, cut the corner, and squeeze it over the muffins while sweeping the bag back and forth.

Nutritional Information (per muffin): 224 Calories, 11g fat, 37mg cholesterol, 225mg sodium, 29g carb, 3g fiber, 4g protein

I very finely shredded the carrots so they're hard to see, but I promise they're there!


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

16 responses »

  1. This is my kind of breakfast. I would love to wash that down with a cup of coffee! Cam


  2. I’m so glad you enjoyed these muffins! That glaze on top was a wonderful idea…when I make them again, I’ll definitely make the glaze! :)


  3. Those look so good. I’ll show this to my husband. He makes some good apple banana muffins. I love carrot cake. Carrot and apples sound like a nice combo and the icing sounds good and easy too. Thanks for posting the recipe!


  4. Your photography is getting so good V. These look great. Yum!


  5. MY MOM WOULD LOVE THESE!!! I agree with Laura. Your photos ARE getting better and better!


  6. They look quite moist and crumbly. Whole wheat? thats incredible.. thanks for sharing Veronica heard all about you from Laura :)


  7. Think I can make these with all whole wheat flour?


    • Yes. In fact, the original recipe calls for all whole wheat flour. I substituted some all-purpose because it gives a finer crumb. All whole wheat would be more rustic.


  8. Pingback: 1 Year Blogoversary: Thank You’s and a Top Ten–Yours and Mine « Recipe Rhapsody

  9. Great recipe, my 7 year old girl loves baking with me and we made this together. I juiced the carrots and used the pulp to make them. We have fun. Thanx.


  10. These are the BEST muffins I’ve ever had!
    they are moist and wonderful light at same time mhhhm great recipe!!!, thank U Veronica for sharing it :D


  11. My toddlers would love these! I love the healthy ‘frosting’ idea- definitely gonna have to try these soon!


  12. Oh My! These muffins are truly AMAZING!! As a chocolate lover, I always choose a chocolate muffin. Was given a ton of carrots, came across your recipe, and now am in LOVE WITH THEM! Thank you, thank you. It’s so nice to find delicious healthy alternatives to my food addition.


  13. I am going to make these today, to take on a 2 week hunting/camping trip. I will need to freeze a good number of them. Would you frost before freezing, or after? Thanks!



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