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Carrot Cake Breakfast Cupcakes

A wholesome and fun breakfast or snack. Lightly sweetened, whole grain, dairy-free, and made in one bowl.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: carrot cake, healthy snack
Servings: 10 cupcakes

Ingredients

  • 1 large carrot
  • 3/4 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup maple syrup or honey*
  • 1/4 cup avocado or vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 3/4 cup whole wheat, all-purpose, or gluten-free flour
  • 1 1/4 cups quick-cooking "instant" rolled oats
  • 1/3 cup raisins (optional)
  • other optional add-ins: 3 Tbps hemp seeds and/or 1/4 cup chopped nuts (walnuts or pecans)

Quick Cream Cheese Frosting

  • 4 to 6 oz whipped cream cheese preferably NOT Philadelphia Brand
  • 2 to 3 Tbsp maple syrup or honey more or less to taste
  • 1/4 tsp vanilla extract or vanilla paste

Instructions

  • Heat the oven to 350 degrees. Place 10 paper muffin liners in a muffin pan or grease the muffin pan with oil spray.
  • Peel the carrot then shred it on the smaller holes of a box grater until you get a packed 3/4 cup of grated carrot.
  • In a large bowl, whisk together the applesauce, eggs, maple syrup, oil, and vanilla. Add cinnamon, ginger, baking powder, baking soda, and salt. Whisk to combine. Stir in grated carrot.
  • Add flour and oats to the bowl. Using a large spoon or rubber spatula, stir until just combined. Add in raisins and any other add-ins, if using.
  • Scoop the batter into your muffin cups. Bake until cooked through and lightly browned on the top, 12 to 15 minutes.
  • Enjoy the muffins as is or let them cool completely before topping with cream cheese frosting and optional sprinkles.

Quick Cream Cheese Frosting

  • Whip the cream cheese, maple syrup, and vanilla together in a small bowl with a spoon or fork. It may take a few minutes, but it should come together eventually.
    I like to use whipped cream cheese because you can mix in the sweetener and use it as a frosting right out of the fridge. However, if you only have regular cream cheese, leave it at room temp for 30 minutes then whip it with a whisk or use a hand mixer.

Notes

*This cake is not very sweet. If you don't plan on adding any raisins/dried fruit, you may want to 1/3 cup of sweetener instead of 1/4 cup.