Healthy Single-Serving Microwave Carrot Cake Muffin
You can make this Single-Serving Microwave Carrot Cake Muffin in 5 minutes? Oh yes. It’s sugar free, high protein, high fiber, gluten free, dairy free, and vegan… it’s healthy without the healthy taste!
Easter is coming up and no matter how many chocolate eggs, pastel-colored candies and bunnies I see, I always associate this holiday with carrot cake. I flash back to an Easter celebration party from when I was in elementary school. While all of the other kids were outside scavenging for hidden eggs, I was inside, first in line for a slice of carrot cake. First come, first serve! And I wanted that corner piece. You know, because it has the most frosting… ehem.
The second I got that cake I sat down at a table, scraped all of the frosting off the cake and ate the frosting by the spoonful. I didn’t care much for carrots as a kid (clearly), but I have grown to appreciate its flavor, its texture and its nutritional benefits. Similar to how I have grown to love dark chocolate 🙂
I made this Single-Serving Microwave Carrot Cake Muffin because Easter is just a few days away. Carrot cake has now been transformed into a healthy muffin that can be enjoyed for breakfast, a snack and a dessert! This Single-Serving Microwave Carrot Cake Muffin is simple, nutritious and takes only a few minutes to make and a few minutes to “bake.” Enjoy!
Healthy Single-Serving Microwave Carrot Cake Muffin
Ingredients
Instructions
- Spray a 5" baking dish with cooking spray.
- In a medium-sized bowl, stir together the flax, almond milk, grated carrots, applesauce, zest, sweetener, apple pie spice, and salt.
- Stir in the oat flour. Last, stir in the baking powder. Pour into a prepared dish and microwave for ~5 minutes (depends on your microwave), or until the surface springs back when tapped. Let cool slightly, then enjoy!
Recipe Notes
A perfectly balanced breakfast with healthy fats, complex carbohydrates, fiber, protein and no refined sugar! I love topping this Carrot Cake Muffin with pecan butter or almond butter to create a complete protein and a satisfying meal. Absolutely delicious.
You need to try this. Go grab some carrots!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
I always think of carrot cake around Easter too! And I’m a sucker for the frosting. This recipe looks delicious. I love how healthy it is! But I might make it a little less healthy by making a cream cheese frosting to top it. 🙂
I can’t wait to try this for breakfast! I love all of your microwave cakes, and I make them all the time. Thanks for sharing the recipe!
This sounds like the perfect Easter breakfast!
I think recipe good.
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This recipe sounds really good. I don’t microwave anything anymore after I found out that the live enzymes and live nutrients are destroyed during microwaving. I got my info at beatcancer.org. I will increase the amounts and make a whole cake for the week. Thanks for your recipes.
I think I just died and gone to heaven. This carrot cake muffin is to die for. I am going to have it for breakfast again tomorrow.
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