Carrot Cake Breakfast Muffins

Looking for a wholesome, easy-to-make breakfast option that feels like a treat but fuels you for the day? These Carrot Cake Breakfast Muffins tick all the boxes: they’re vegan, high-protein, and require just a handful of simple ingredients. Whether you’re meal-prepping for the week or whipping up something quick for a cosy morning, these muffins are bound to become a favourite.

Macros per muffin: 

95kcal – 6g protein – 14g carbs – 2g fat

Why You’ll Love This Recipe

• High Protein: Thanks to the optional vanilla protein powder and natural goodness from oats.
• Vegan: No eggs or dairy, just plant-based goodness.
• Quick & Easy: Just one bowl and 20 minutes in the oven!
• Customisable: Add your favourite nuts, dried fruit, or spices to make them your own.

Here are the ingredients you will need:

(Makes 5 muffins)

• Oats: ¾ cup (60g)
• Grated carrot: ¼ cup (30g)
• Baking powder: ½ tsp (2.5g)
• Almond milk: ⅓ cup (80ml)
• Flax egg: 1 (1 tbsp flaxseed + 2.5 tbsp water / 7g flaxseed + 37ml water)
• Sugar-free maple syrup: ¼ cup (60ml)
• Vanilla protein powder (optional): 2 tbsp (30g) I used Protein Works code ALEXARCIAB gives you 10% off
• Chopped walnuts: As much or as little as you like

How to Make Carrot Cake Breakfast Muffins

Step 1: Preheat Your Oven

Preheat your oven to 180°C (fan-assisted).

Step 2: Combine the Ingredients

In a mixing bowl, add all the ingredients: oats, grated carrot, baking powder, almond milk, flax egg, maple syrup, protein powder (if using), and chopped walnuts. Stir until everything is well combined.

Step 3: Fill the Muffin Tray

Grease a muffin tray and pour the mixture evenly into 5 muffin cups.

Step 4: Bake to Perfection

Place the tray in the oven and bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.

Step 5: Cool & Serve

Let the muffins cool for a few minutes before serving. I love pairing mine with a dollop of vegan cream or a drizzle of extra maple syrup.

Tips for Success

• Add Some Spice: A pinch of cinnamon or nutmeg would complement the carrot beautifully.
• Switch Up the Nuts: If walnuts aren’t your thing, try pecans or leave them out altogether.
• Meal Prep: These muffins store well in an airtight container for up to 3 days or in the freezer for longer.

Why Carrot Cake for Breakfast?

Carrots bring natural sweetness and moisture to these muffins while providing a healthy dose of vitamins and fibre. Combined with oats and protein powder, this recipe is a brilliant balance of carbs, protein, and healthy fats to keep you energised throughout the morning.

Final Thoughts

These Carrot Cake Breakfast Muffins are a delicious way to enjoy the flavours of a classic dessert without the guilt. They’re perfect for busy mornings, post-workout snacks, or even a light dessert. Once you try them, you’ll be hooked!

Let me know if you try this recipe—I’d love to hear your thoughts!

You can see this recipe on instagram: