Carrot Cake Muffins

20 min

12 muffins

Level up your morning with these gluten-free carrot cake muffins – because who says you can’t have cake for breakfast? They're not just sugar-conscious, but also way less expensive than your coffee shop muffin splurge. And here’s the best part: easily turn these into cupcakes by topping with your favourite icing, because every day is a celebration, right?

Ingredients

  • 2 medium-sized carrots
  • 2 eggs
  • 1⁄3 cup oil
  • 1⁄2 cup crushed pineapple
  • 1 pkg Carrot Cake Mix

Preparation

  1. Coarsely grate carrots; measure out 2 cups and set aside.
  2. Generously oil two Muffin Makers.
  3. In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrots. Divide batter evenly into pans.
  4. In two batches, microwave on high for 3 min. Rest in pan 5 min; invert onto Cooling Rack. Or, place Muffin Makers on Sheet Pan. Bake in preheated 375° F oven for 15–18 min, or until a toothpick comes out clean when inserted in the center. Cool in pan 10 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release.

Nutritional Information

Per serving(1 muffin): Calories 140, Fat 7 g (Saturated 1 g, 0 0 g), Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 17 g (Fiber 1 g, Sugars 10 g), Protein 3 g.

Tips

Looking for a great icing? Try Spiced Cream Cheese Icing—it has a warming note of cinnamon that goes well with the carrot cake.