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.
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!
2tbsp Vanilla protein powder (I used Protein Works code ALEXARCIAB gives you 10% off)
Chopped walnuts (As much or as little as you li)
Instructions
1
Preheat Your OvenPreheat your oven to 180°C (fan-assisted).
2
Combine the IngredientsIn 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.
3
Fill the Muffin TrayGrease a muffin tray and pour the mixture evenly into 5 muffin cups.
4
Bake to PerfectionPlace the tray in the oven and bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
5
Cool & ServeLet 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.
Easy to make 