Easter just wouldn’t be complete without delicious carrot cake muffins on the table for breakfast. I love dressing in my Sunday best, my boys dressed in similar and accented outfits with our hearts full of gratitude. Protein-packed carrot cake muffins seem a perfect fit to fill our bellies and give us energy as we spend time with our family.
My table is now decorated in all things Spring, and I love it so much! I have a jar full of beautiful yellow tulips, farm fresh eggs from my adorable nieces, and now a plate full of delicious carrot cake muffins. Our morning could not be any more enjoyable.
This Easter may be different than most as we are all in isolation, but it doesn’t mean we can’t celebrate with our immediate families and try new traditions. I grew up in a very traditional household, so I made a point to do the same in my children’s lives. I decided to switch up the artificial egg dying with natural food dyes instead. I try different foods each year to see what colors we come up with. This year we ended up with a beautiful coffee-stained brown, beet pink, and a bright yellow egg using Beauty Sleep! My son’s favorite is the bright yellow turmeric egg.
We are very family oriented and always travel around to each grandparent’s home to eat a feast full of ham, mashed potatoes, rolls, green bean casserole, sweet potatoes, and pies. There are usually sports on and lots of babies to cuddle. There is always a family egg hunt to see who can find the one egg full of money. This will be the first year we won’t be traveling around to see them. Thank goodness for smart phones and Facetime!
As a family, we also attended many church events learning about the resurrection of Jesus. I participated in many scenes and plays as a child, and I absolutely loved it. I planned on introducing my oldest son this year, but today we will learn and watch virtually.
My favorite Easter dish is the all famous carrot cake, but I decided to make a healthier version as a quick breakfast staple this year. My son will be full of chocolate Easter treats here soon, so I knew he needed something a bit more nutrient dense. I, however, wanted a treat for breakfast after filling and hiding all of the eggs around the house!
I made sure to choose the ripest bananas and prepare them ahead of time. I mashed them with a basic mashing utensil and set them aside for when I was ready for them. I also prepared the carrots by washing, peeling, and shredding them and then set them aside for when they were needed. I ran out of muffin tin liners, so I sprayed the pan a little extra to ensure that the carrot cake muffins wouldn’t stick.
This is a gluten-free recipe, but you can absolutely use any type of flour you desire. The same goes for any other allergies; you can replace the eggs with egg replacer and bananas with xanthum gum. I chose a coconut-based yogurt instead of Greek yogurt, so either of those options would work as well.
Once the muffins have fully cooked, be sure to let them cool completely before attempting to frost them. It will cause the icing to melt and be a gooey mess! I found that preparing the frosting in my food processor was easier and ended in a thicker consistency that when I tried to hand mix.
Health Benefits of Carrot Cake Muffins
- Protein packed
- High in fiber
- Full of vitamins and minerals
- Boosts immune system
- Improves vision
- Aids in muscle recovery and healing
AMPD Nutrition Pro Vanilla Plant Protein
AMPD Nutrition’s Pro Vanilla is the ultimate plant-based protein. It is made from a unique combination of specialized proteins, vitamins, minerals, and antioxidants that work synergistically to support our body’s systems at the cellular level. It provides a wide range of vitamins and minerals for comprehensive support and helps maintain a healthy metabolism with B vitamins, zinc, and chromium. It also enhances weight management, body composition, and bone health with calcium, vitamin D, and magnesium. It is easy to digest since plants are much easier on the digestive system, which greatly reduces negative side effects such as gas discomfort or pain.
Bananas are one of the most popular consumed fruit. They are delicious and also have some amazing health benefits. They are full of nutrient-rich vitamins and minerals along with several antioxidants which hold great anti-aging properties. They contain vitamin B6, vitamin C, potassium, and magnesium. They contain pectin, which is soluble fiber that escapes digestion, along with resistant starch that slows digestion and helps moderate blood glucose levels in healthy individuals. Bananas also contain higher levels of potassium which can greatly reduce the chance of heart disease and lower blood pressure. They are also known to help reduce cramping and muscle soreness in active athletes and great fuel for endurance athletes.
Carrots are the ultimate vision dark super food! Carrots have been known for their powerful antioxidant properties and especially for their amazing vision benefits. They have high amounts of vitamin A and C, which helps with collagen production and skin health. Carrots also have high amounts of vitamin K and calcium, which is optimal for overall bone health. They come in many more colors than the typical orange, such as purple and white, and have the best crunch. There are now studies showing that consuming carrots help reduce the risk of cancer, especially colon cancer, and can boost our immune systems. Carrots are also a great option for diabetics as they are high in fiber and low on the glycemic index. They are a great snack food and super easy to travel with as well!
½ cup melted coconut oil
3 large eggs
2 large mashed extra ripe bananas
2 jars of vanilla OUI coconut-based yogurt
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground allspice
2 ½ tsp baking powder
¼ tsp baking soda
½ tsp pink Himalayan salt
1 cup gluten-free all-purpose flour
1 cup almond flour
2 finely shredded large carrots
Cream cheese frosting
4 ounces of softened cream cheese
1 jar of vanilla OUI coconut-based yogurt
¼ cup amber maple syrup
- Preheat oven to 375 degrees F. Lightly coat muffin tin with cooking spray or line with liners.
- Melt coconut oil in microwave for about 30 seconds.
- In a large mixing bowl, combine melted coconut oil, eggs, mashed bananas, OUI yogurt, and vanilla extract until fully blended.
- Slowly stir in cinnamon, nutmeg, allspice, baking soda, baking powder, and salt. Then add in gluten free all-purpose flour and almond flour until the mixture becomes doughy.
- Add in shredded carrots and mix well.
- Pour the carrot cake muffin batter into the muffin tins and bake for 23- 25 minutes.
- Let cool for 10 minutes or until completely cool.
- To make the cream cheese frosting, combine cream cheese, OUI yogurt, and maple syrup together until smooth. I found my food processor to be the best choice of equipment.
- Store in an airtight container.
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