Roasted carrots for breakfast? Why not! I was considering making carrot cake or carrot cake muffins but to be honest I really need to eat healthier…especially with the holidays coming up. So roasting carrots and popping them in a breakfast muffin seemed just the thing to do…thankfully they were really really good!
Roasted Carrot Breakfast Muffins
3 large carrots peeled and sliced on the diagonal
extra virgin olive oil
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 cup chopped walnuts
1 tablespoon chia seeds + 1/4 cup water (optional)
1/4 cup canola oil
Heat the oven to 450°F. In a mixing bowl toss the sliced carrots with a drizzle of olive oil and a pinch of salt. Place on a baking sheet and roast 15 minutes until nicely caramelized. Remove from oven and cool; dice.
Drop the temperature in the oven to 350°F. Place the chia seeds in the water and allow to thicken. In a large mixing bowl combine the flour, sugar, brown sugar, cinnamon, ginger, 1/2 teaspoon salt, baking powder, baking soda, vanilla, diced roasted carrots, walnuts, eggs, canola oil and chia seed water. Using a large spoon mix to combine. Drop by large tablespoons into lined muffin tins. Bake 20 minutes.
Remove from oven and serve warm…
…or wrap in individual plastic wraps and take with you in the morning when you hit the road!