Carrot Cake Oatmeal Muffins

When it gets cooler outside and autumn approaches, I immediately crave cozy comfort food – those warm spices that smell like home. Carrot cake has always been a classic for me: moist, flavorful, and with the creamy frosting, simply heavenly. But a slice of cake for breakfast? Rarely. That's exactly why I developed these carrot cake muffins. They bring the beloved carrot cake flavor into a light, everyday form – perfect for an autumnal breakfast or a snack between meals. With oats, raisins, and walnuts, they provide fiber and natural sweetness, and the cream cheese frosting still ensures that little cake moment in the morning.

Ceylon cinnamon or cassia cinnamon?

Did you know that there are two different types of cinnamon? There's a distinction between the "original" Ceylon cinnamon and the "Chinese cinnamon" Cassia cinnamon.

Ceylon cinnamon is also known as the "real" or "original" cinnamon and comes from Sri Lanka or southern India. Ceylon cinnamon tastes a little more refined, more aromatic and less spicy because it contains less cinnamaldehyde than cassia cinnamon. Cinnamon is also said to have many health benefits that apply almost exclusively to Ceylon cinnamon. Ceylon cinnamon is rich in antioxidants and thus has an anti-inflammatory effect. There are studies that show that Ceylon cinnamon reduces "bad cholesterol" and increases "good" cholesterol and can therefore improve blood values. Ceylon cinnamon also has a blood sugar stabilizing effect and type 2 diabetics in particular can reduce their blood sugar levels with 0.5 - 2 teaspoons of Ceylon cinnamon a day.

Cassis cinnamon, on the other hand, is much cheaper and is usually used in processed foods. You will also often come across cassis cinnamon on the spice shelf in the supermarket. Cassis cinnamon is produced in southern China and contains a much higher concentration of coumarin. An overdose of coumarin can lead to headaches, nausea and dizziness. Just one teaspoon of cassis cinnamon often reaches the recommended maximum coumarin limit, so cinnamon lovers should be particularly careful about which cinnamon they choose.

Advertisement (Affiliate): For these reasons I prefer to use this Ceylon cinnamon to reap the health benefits and enjoy the aromatic, “real” cinnamon taste.

Inspiration for these Carrot Cake Muffins

The basis for this recipe was this Apple Oatmeal Muffins recipe by Dani Spies on her blog clean & delicious. I've simply turned this into a carrot cake version and tweaked only a few things. However, you're welcome to try the original if you prefer the cinnamon & apple version. I also like to make this version as breakfast muffins or as a quick snack between meals.

Carrot cake muffins in the follicular phase

In case of hormonal imbalance, the following symptoms can occur in the first two phases after menstruation: nausea, migraines, midpain / ovulation bleeding, hypersensitivity of the nipples, listlessness and lack of motivation.

Nutrients that can help and support during this time are vitamins A, C, E, B3, B5, protein, iron, folic acid, selenium, zinc and phytoestrogens.

I specifically selected the following ingredients for these carrot cake muffins to provide support during the follicular phase:

• carrot: contains beta-carotene (a precursor to vitamin A), vitamins C, E, B vitamins, and iron.
• ginger: contains vitamin C and iron, it supports the development of the uterine lining especially through its circulation-promoting and anti-inflammatory properties
• lemon zest: is rich in vitamin C and antioxidants
• walnuts: contain protein, which contributes to the building and maintenance of muscles, as well as vitamin E, B vitamins, zinc and selenium
• raisins: contain B vitamins and iron
• protein powder (whey), egg & cream cheese: are rich in protein – proteins are important for the development of the uterine lining

More Recipes for the Follicular Phase

If you are looking for more inspiration for follicular phase recipes, you will find them here on “sizzling & frizzling” in the category follicular phase . Have a look around and give them a try!

Carrot Cake Oatmeal Muffins

These carrot cake oatmeal muffins combine the flavors of carrot cake with the nutritional density of oats. Raisins add natural sweetness, walnuts add a pleasant texture, and a light cream cheese frosting completes the muffins. They wonderfully make for a balanced breakfast option and are a great fit for the follicular phase if you cycle-sync your diet.

author: Judith cooking method: baking, mixing courses: breakfast, dessert, snacks recipe keys: vegetarian follicular healthy high protein Easter dairy gluten-free

print recipe

pin recipe

0 add to favorites

hands-on time: 33 mins time in total: 33 min. difficulty: beginner servings: 2 calories: 1417 best season: fall, suitable throughout the year

Ingredients:

servings

For the Carrot Cake Muffins:

• 30 g whey protein powder* (alternatively 30 g more oat flakes, see remarks)
• 90 g rolled oats (core or large leaf)

• ³⁄₄ tsp cinnamon

• 0,5 tsp allspice

• 1 pinch cardamom

• 1 pinch nutmeg

• 1 pinch salt

• 1 cm piece of ginger

• ¹⁄₂ tsp lemon zest

• 1 pinch orange zest

• 0,5 tsp baking powder

• 1 egg

• 150 ml (butter) milk

• 63 g applesauce

• 1 carrot

• 35 g raisins

• 1 tsp vanilla extract

• 15 half walnuts
• rice syrup and more cinnamon

For the cream cheese frosting:

• 100 g cream cheese
• ¹⁄₄ tsp lemon zest
• 1 heaping tablespoon sugar or sweetener of your choice
• 1 tsp vanilla extract

Instructions:

1. Combine the protein powder* (see remarks), the rolled oats, and the spices in a mixing bowl. Peel the ginger and finely grate it in. Then add the lemon and orange zest, baking powder, the egg, (butter) milk, and applesauce, and mix thoroughly.

1. Peel the carrot and finely grate it. Add it to the mixing bowl along with the raisins and vanilla extract and fold in.

1. Divide this carrot-and-oat-mixture evenly among 6 muffin cups. If you're not using a silicone mold, you may need to grease it or line it with muffin cups.

1. Now chop the walnuts and distribute them evenly among the muffins. Sprinkle them with a little more cinnamon, and then drizzle some rice syrup on each carrot cake oatmeal muffin.

1. Bake the carrot cake oatmeal muffins at 350 °F (180 °C), top/bottom heat, for 20-25 minutes (it took 23 minutes in my oven).

1. In the meantime, you can make the cream cheese frosting. Simply combine all the ingredients in a small bowl and mix well.

1. After baking, remove the carrot cake muffins from the oven and let them cool for a few minutes. Then remove them from the muffin tin and let them cool completely.

1. Spoon a portion of cream cheese frosting onto each carrot cake muffin and spread it evenly. Now you're ready to serve and enjoy!

Nutritional Information

servings 2

---

Amount per Serving

Calories 708.5kcal

% Daily Value *

Total Fat 28.55g44%

Potassium 601.95mg18%

Total Carbohydrate 75.55g26%

Dietary Fiber 9.95g40%

Sugars 43.85g

Protein 33.4g67%

---

** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.

Remark

*Advertisement (Affiliate): I prefer using unflavored organic whey protein powder without any additives like sugar, sweeteners, soy or other substances. It is 100 % pure organic whey protein. You can buy the one I use here .

tags: carrot, carrot cake, oatmeal, oatmeal, muffins, cups, carrot cake oatmeal muffins, carrot cake oatmeal muffins, oats, oat, delicious, yummy, delicious, healthy, healthier, breakfast, carrot cake muffins, carrot cake muffins, carrot muffins, carrot muffins