Carrot Cake Muffins

These are a twist between a cinnamon roll and carrot cake cupcakes. You’ll just have to roll your eyes and say ‘Mmmmm’ when you take your first bite! Another topping idea would be to sprinkle the muffins with a cinnamon-sugar mixture before baking. Top with a vanilla glaze.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step: 2

Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.

Step: 3

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Per Serving: 200 calories; protein 4g; carbohydrates 29.8g; fat 7.2g; cholesterol 47.9mg; sodium 246.4mg.

Eating healthy breakfast to start the day had become a good habit. It’s a fabolous way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to make on the morning. The sweetness is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and make keep you feel full all day , and less likely grab a side food out of the street food before break .

Make fruit a at 7.00 clock habit is easy . Simply put the fruit in your refrigerator next to the milk or on the table next to your grain bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.