Fast Carrot Breakfast Muffins

Recipe

Ingredients

2 large carrots

1 apple

1 cup baking mix

3 eggs

1 tsp cinnamon

1/4 tsp ginger powder

1 tablespoon honey (can replace with sugar)

Steps

Preheat oven to 375 F/190 C

Shred 2 carrots

Peel and shred 1 apple.

Add in the eggs and cinnamon and ginger. Give it a mix!

Add baking mix and mix again.

Lightly grease muffin tin and fill each cup.

Here I was running low on time before school and so I filled them only half way so they would bake faster.

Put in the oven for about 12-15 minutes

Give it 1-2 minutes to cool and self release before using a plastic knife to loosen them and remove them.

Everyone loved these and requested I make them again very soon.

They are a bit shorter so if you prefer bigger muffins, feel free to add more batter.

So yummy and fast. They are high in fiber and feel like a treat.

Shredding the apple was a bit annoying. But otherwise – no complaints!

I didn’t add any nuts, so that my son could bring them to school. If you want to add nuts – some walnuts would be delicious in these.