Healthy Flourless Carrot Cake Breakfast Muffins

These healthy flourless carrot cake breakfast muffins are light, fluffy but perfectly filling and satisfying too! Perfect for breakfast, snacking, or even a healthy dessert, these protein-packed muffins are also completely vegan, gluten free, oil free, sugar free, dairy free and come with a tested paleo option! 

Healthy Flourless Carrot Cake Breakfast Muffins (V, GF, P, DF)- Easy, delicious and completely guilt-free muffins which are fluffy, light and secretly filling- Even the thick frosting is healthy and protein-packed! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Before we get into today’s recipe for carrot cake made in breakfast muffins, I need to get something off my (still not ripped) chest. THANK YOU THANK YOU THANK YOU THANK YOU to everyone and their support on the pre-sale of CLEAN SWEETS!

I was floored with all the love on Instagram, through messages on Facebook, and even snapchat stories of you guys buying it! I can’t believe that in T minus 23 days, you can literally have it at your doorstep! 

Clean Sweets- Simple, High Protein desserts for one, two or a few. - Arman Liew- thebigmansworld.com

Anyway, enough gushing. There will be much more of that to come in the lead up to it.

To those who follow along on Instagram, knows that I’ve been brunching out a fair bit in the last couple of weeks. I think all this time writing the cookbook has caught up with me and I’m rebelling by eating out. Something I haven’t been sharing on there are my new favorite meal-

Brunch dessert.

Oh my word brunch dessert needs to be your new 4th/5th/6th/100th meal of the day. 

9 times out 10, I choose a savory breakfast/brunch meal when out. To be completely honest, it’s usually because my dining companion is ordering something sweet and my rule of thumb is to order savory and share THEIR meal. 

Not mine.

ZING.

Healthy Flourless Carrot Cake Breakfast Muffins (V, GF, P, DF)- Easy, delicious and completely guilt-free muffins which are fluffy, light and secretly filling- Even the thick frosting is healthy and protein-packed! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Whether it be by coincidence or perhaps we have some rabbit genes in us, the last two brunch desserts have been based around carrot cake- One was a fluffy carrot cake muffin (which my friend Les and I came to the conclusion that it was a smaller than normal actual CAKE) and the other was a carrot cake slice- It reminded me of an indulgent version of this

While brunch tends to be a weekend thing, I wanted something that could satisfy the brunch cravings AND the brunch dessert cravings.

Easy.

Combine them in one and have them for breakfast! While I’ve made a carrot cake style breakfast cake before, I wanted something a little more portable so as such,` these jumbo, fluffy muffins were the answer! 

Healthy Flourless Carrot Cake Breakfast Muffins (V, GF, P, DF)- Easy, delicious and completely guilt-free muffins which are fluffy, light and secretly filling- Even the thick frosting is healthy and protein-packed! {vegan, gluten free, paleo recipe}- thebigmansworld.com

These healthy flourless carrot cake breakfast muffins start with a fluffy, spiced and flavorful muffin base, and topped with creamy, protein-packed frosting! They are a quick and easy recipe which use just one bowl and barely any prep to whip up! They have been purposely designed for breakfast, with a balance of wholesome carbohydrates, protein and some healthy fats for satiety and flavor! Saying that, these flourless muffins also make the perfect filling and satisfying snack between meals, or even a dessert too! Unlike traditional muffins which use wheat flour, butter, excessive sugar, and grains, these contain none of those, but I promise you’d never be able to tell! Instead, there are two options- A flourless oatmeal based version and a grain free version! Both have different textures, so we’ll knuckle down into it!

The flourless oatmeal version- These are light, fluffy and slightly moist on the inside. It uses ground rolled oats, melted coconut oil OR a nut/seed butter (I prefer almond butter, cashew butter or sunflower seed butter), some granulated sweetener of choice (I use either coconut palm sugar or this granulated sweetener blend). 

The grain free version- These are quite variable- Depending on the coconut flour brand you use, it can be fluffy (borderline crumbly) or if you use the coconut flour I use, it will be moist and gooey on the inside, yet tender on the outside! It also uses almond flour (I find the combination of almond flour and coconut flour to produce the BEST texture, VS focusing solely on one!), eggs and some pure maple syrup or honey

Healthy Flourless Carrot Cake Breakfast Muffins (V, GF, P, DF)- Easy, delicious and completely guilt-free muffins which are fluffy, light and secretly filling- Even the thick frosting is healthy and protein-packed! {vegan, gluten free, paleo recipe}- thebigmansworld.com

For BOTH the muffins, I wanted to give them an even bigger protein hit so topped it with a secretly healthy and protein packed frosting! I recommend using this brown rice vanilla protein powder, this casein protein powder, and this paleo protein powder. If you want to keep these muffins protein powder free, top with coconut butter or whipped coconut cream! Regardless of which option you choose, they are completely vegan, gluten free, sugar free, dairy free, paleo and grain free! 

HACK! The recipe requires some steamed carrots, which then needs to be pureed completely. If you like, you can use a combination of canned pumpkin and mashed carrots. They both have the same texture and a similar flavor profile!

Healthy Flourless Carrot Cake Breakfast Muffins (V, GF, P, DF)- Easy, delicious and completely guilt-free muffins which are fluffy, light and secretly filling- Even the thick frosting is healthy and protein-packed! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Make these healthy muffins which taste just like carrot cake and let’s get this trending…

Brunch dessert.

Healthy Flourless Carrot Cake Breakfast Muffins

These healthy flourless carrot cake breakfast muffins are light, fluffy but perfectly filling and satisfying too! Perfect for breakfast, snacking, or even a healthy dessert, these protein-packed muffins are also completely vegan, gluten free, oil free, sugar free, dairy free and come with a tested paleo option! 
4.84 from 6 votes
Print Rate
Course: Breakfast, Dessert, Snack
Prep Time: 5 minutes
Total Time: 25 minutes
Calories: 100kcal
Author: Arman

Ingredients

FOR THE PALEO OPTION

Instructions

  • Preheat the oven to 350 degrees and line 10-12 lightly greased muffin tins with muffin liners and set aside.
  • In a high-speed blender, combine all your ingredients, except coconut oil/nut butter and blend until a fine batter is formed. Add your coconut oil/nut butter and blend until smooth.
  • Divide the batter amongst the muffin tin and bake for 25-35 minutes. Ensure you check by inserting a skewer and once clean, they are done. Depending on the carrot puree consistency, it can take a little longer. 
  • Allow to cool in the pans until completely cool before frosting. Top with optional crushed walnuts. 

For the Grain-free muffins

  • Preheat the oven to 350 degrees and line 10-12 lightly greased muffin tins with muffin liners and set aside.
  • In a large mixing bowl, whisk the dry ingredients until combined. Add the wet ingredients and whisk well until fully incorporated. 
  • Divide amongst the greased muffin tins and bake for 25-30 minutes, until a skewer comes out clean. Transfer to a wire rack/muffin rack to cool completely. Once cooled, frost. Top with optional crushed walnuts. 

Notes

If you use nut/seed butter, add 2 extra tablespoons
Muffins are freezer friendly but are best to be kept unfrosted. Muffins should be kept refrigerated for best texture. 

Nutrition

Calories: 100kcal

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Healthy Flourless Carrot Cake Breakfast Muffins (V, GF, P, DF)- Easy, delicious and completely guilt-free muffins which are fluffy, light and secretly filling- Even the thick frosting is healthy and protein-packed! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Do you ever end breakfast or brunch on a sweet note? 

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Categories:

Clean eating diet food Healthy Gluten Free Recipes Healthy Paleo Recipes Healthy Vegan Recipes recipe

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Comments

27 thoughts on “Healthy Flourless Carrot Cake Breakfast Muffins

  1. Hmmm…savory or sweet for brunch? That’s a good question, mate. We don’t brunch all that often (mainly since we’re up at the crack of dawn with Robbie…and I couldn’t make it all the way to brunch!), but I usually do sweet over savory. Check that, I do sweet at home and savory when we go out. I guess it’s because I don’t do savory breakfast at home all that often. And I’m not likely to start anytime soon now that you’ve posted these muffins! Carrot cake is one of my favorite things about Easter…watch out breakfast, carrot cake is coming!!

  2. This is like the reverse version of my birthday plans. Because I’ll first eat carrot cake at home and then go out for a savory brunch later 🙂

    P.S. if your chest is still not ripped in a month we shall consider plan b 😉

  3. Can you do all coconut flour? I’m starting a low oxalate diet for health reasons and can’t have nut products, but I can’t have oats either!

  4. Hello, I want to start trying some of your recipes, but I had a question for the protein powder. The one you link to is always the vanilla flavor. Do you use that flavor in everything or do you use the chocolate flavor for say…your flourless brownie recipe (link on page is to the vanilla)? I’d like to try both this recipe and the flourless brownies so I’m not sure if I should buy 1 protein powder flavor or two. This is for the growing naturals rice protein powder that is vegan. Thank you.

  5. I made thesense muffins. They are dryer than I expected. In the list for the paleo version u don’t have milk in the ingrediet list. Should I have added the milk mentioned in the first version?
    I used 1/2 cup coconut flour
    1/2 cup almond flour and 1/2 cup of rice flour. I use these flours weekly for the muffins I regularly. And those muffins are moist unlike the ones I made today.

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