Carrot Cake Breakfast Muffins

Ingredients

• 175 g Soft light brown sugar
• 50 g Oat
• 1 Zest of 1 orange
• 1 Agave
• 1 tsp Ginger
• 1 tsp Cinnamon
• 1 tsp Bicarbonate of soda
• 1 Zest of 1 orange
• 150 g Self raising flour
• 1 pinch Salt
• 150 ml Corn oil
• 1 Vanilla bean paste
• 1 Full fat greek yoghurt
• 200 g Grated carrot
• 2 Free range egg

Method

1. 0

   Preheat the oven to 160c fan and line a tin with 12 cases.

2. 1

   Mix together all the dry ingredients with a whisk in a large bowl.

3. 2

   Beat together the eggs and oil and grate in the carrot.

4. 3

   Pour the wet mixture into the dry and fold together.

5. 4

   Dollop 2 tbsp mixture into each case and bake for 20 mins or until a skewer comes out clean.

6. 5

   Whilst cooling, mix together the yoghurt, agave and vanilla to taste.

7. 6

   Once cool, add a dollop of yoghurt on top of each muffin and finish with more orange zest.

You might also like

Easylunchsaladvegan

Beans & Rice 😋

10 min cook

Kiara Toich-22/09/2025

View Recipe

Easysaladveganvegetarian

Moroccan-Spiced Nourish Bowl

15 min prep·35 min cook

2 servings

Jamie McLeod-14/01/2026

View Recipe

EasyveganvegetarianglutenFree

Rice

2 min prep·25 min cook

3 servings

Keane Morse-16/10/2025

View Recipe

Easysnackdessert

Oat banana snack

5 min prep·17 min cook

3 servings

Cathrine H-23/10/2025

View Recipe

Easysaladveganvegetarian

Roasted Veg, Couscous and Capsicum Hummus Buddha Bowl

10 min prep·50 min cook

3 servings

Lifestack Official-03/11/2025

View Recipe

Mediumsaladveganvegetarian

Mediterranean High-Protein Salad

10 min prep·40 min cook

3 servings

Lifestack Official-03/11/2025

View Recipe