Mimi's Cafe Carrot Cake Muffins

A spring dessert turned into muffins for breakfast - have your carrot cake and eat it too!

I adore carrot cake and I am not particular how it comes - it can have pineapple, coconut, raisins, walnuts, pecans, or whatever. I think it's fantastic. I love having dessert-like treats for breakfast and knew these carrot cake muffins would be awesome! They do have pineapple, raisins, and walnuts in them and they aren't as sweet as carrot cake, so they make for the perfect spring breakfast.

(Print)
What you need:

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 cup vegetable oil
• 1 cup brown sugar
• 3 eggs
• 1/2 cup chopped walnuts
• 1/2 cup crushed canned pineapple, drained
• 1/2 cup raisins
• 1 cup finely shredded carrots

Directions:

1. Sift flour, baking soda, baking powder, cinnamon, and salt into a mixing bowl.
2. In a separate bowl, whisk together oil, sugar, and eggs.
3. Add wet ingredients to dry and mix until just combined.
4. Add walnuts, pineapple, raisins, and carrots and stir until just combined.
5. Fill 18 muffin liners set in a muffin pan 2/3 way full.
6. Bake in a preheated 350 degree oven for about 20 minutes or until a toothpick inserted in the middle comes out clean.

Recipe from Rumbly in my Tumbly

Another way I like to eat dessert for breakfast is in oatmeal form. This Baked Carrot Cake Oatmeal from Savory Moments is definitely on my to-make-soon list. I love muffins for breakfast and these Middle of the Cinnamon Roll Muffins are one of my favorites of all time!

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