Healthy Carrot Cake Muffins for Breakfast with less sugar, no frostings and Nutella swirl on top. Perfect for healthy breakfast on the go.
I love love love carrot cake although I’m not a big fan of carrot. Well, you won’t taste any carrot in the carrot cake. Carrot cake for breakfast? I would feel too guilty making it for breakfast as it contains so much sugar, and that cream cheese on top…. I love that sweet tangy lemon cream cheese, but I won’t making it too often for breakfast thinking of how much sugar it contains.
Without that cream cheese toppings, I felt like there is something missing in the carrot cake. Who eat carrot cake without cream cheese toppings, just like cookies and cream ice cream without the cookies. Well, I think I could find a better analogy to describe it, but at the moment, my mind just went blank.
I keep searching and searching in my pantry, to find something sweet that I could substitute cream cheese with, and I saw Nutella. Well, in my dictionary, nothing could ever go wrong with nutella. I was so thrilled to make healthier carrot cake without the delicious lemon cream cheese.
Instead of making it in a cake tray like how I used to make my normal carrot cake with lemon cream cheese frostings, I decided to make it in muffins tray so that it will be easier for Dydy to eat in the morning. It came out beautifully moist inside while still crispy on top. I swirl a little of Nutella on the top during servings to have that hazelnuts bites. If your nutella is too sticky and hard to swirl, microwave it in a small bowl for 10 – 2o seconds before swirling.
This carrot cake muffins are so easy to make, without any mixers or anything, all just in one bowl. That’s why I love this kind of cake, where there is not much effort needed. Since I found out that this carrot cake muffins actually taste delicious without the cream cheese frostings, I make this quite often for our breakfast as it takes less than 1 hour to make it. And, we could have fresh carrot cake muffins in the morning.
I keep the leftovers in an airtight container, and it could stay for 3 to 4 days. When I serve the leftover carrot cake muffins the next day, I like to bake it in oven for another 7 to 1o mins to make it warm as it is winter here and I love my breakfast to be warm on my stomach.
Let’s start with the baking. Grate 2 medium size carrot to get approximately 2 cups of grated carrot.
Add all ingredients in the medium bowl except nutella.
Stir until all combines. Don’t overmix it.
With ice cream scooper, scoop the mixtures to the muffin tray. Bake for 15 – 20 minutes or until skewers came out clean when inserted.
Let the muffins cool in the tray before taking it out.
- 1 cup plain flour
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups grated carrot
- 2 eggs
- ⅔ cups olive oil
- nutella to swirl
- Pre-heat oven to 175C degree.
- Grate 2 medium size carrot to get approximately 2 cups of grated carrot.
- Add all ingredients in the medium bowl except nutella, and stir until all combines. Don't overmix it.
- With ice cream scooper, scoop the mixtures to the muffin tray. Bake for 15 - 20 minutes or until skewers came out clean when inserted.
- Let the muffins cool in the tray before taking it out.
- Store in airtight container for up to 3 to 4 days. Swirl nutella on top during servings. To warm it up for next days, bake it for another 5 to 7 minutes in the oven before servings.