Man I love Sunday mornings. I love sleeping in, taking the dog for a walk, and then making a delicious breakfast. I’ve had my eye on Deliciously Ella’s Carrot Cake Muffins for quite some time now so I couldn’t wait to try them out. Not only are they absolutely delicious, healthy, and hearty, but the entire house smells like cinnamon and that is a OK with me! Deliciously Ella continues to amaze me when her recipes turn out oh so delicious considering they are always gluten free, vegan and clean eating friendly. You go girl! (do people still say that?)
These muffins are dense, I’m talking thicky thick. No fluffy processed flour stuff here! These bad boys not only make for a delicious breakfast, but they are great for a mid-afternoon snack and are super-portable. I particularly like topping them with almond butter for some extra lovin’ or just good ol’ plain butter (my all time favorite butter is Kerry Gold Pure Irish Butter -mmmm…buttah!). These bad boys are also predominantly sweetened with carrots and apples so they are not super sweet first thing in the morning. I typed up this amazing recipe below for your viewing pleasure. Hope you enjoy them as much as I do – Happy Sunday Funday!
Deliciously Ella’s Carrot Cake Muffins
2 and 3/4 cups grated carrots
3/4 cup grated apples (I like Fuji)
3/4 cup rolled oats
1 cup plus 1 tablespoon Brown Rice or Buckwheat flour
1/2 cup raisins (I like golden raisins)
1 tablespoon chia seeds
1 tablespoon ground cinnamon (OMG have you every tried Ceylon cinnamon – way better and cleaner than regular cinnamon)
1 and 1/2 tablespoons melted coconut oil
4 tablespoons unsweetened apple sauce
3 tablespoons maple syrup
2 tablespoons honey
1 cup almond milk
Preheat the oven to 325 degrees.
Places all ingredients in a large bowl and mix.
Line a 12-cup muffin tin with paper liners and evenly distribute the carrot cake mix.
Bake for 35-45 minutes, until the tops turn a golden brown.
Once completely cool, store in an airtight container at room temperature. They should last about 5 days.