Smiling Sunshine Carrot Muffins Recipe – Let’s Eat Carrots For Breakfast!

I love a beautiful sunrise. Are there many things more peaceful than the silence of the sun rising into the morning sky? I don’t think so, however, I’m not a morning person. For the first couple hours after I awaken, silence is golden. Thank goodness my daughter feels the same way!

Another thing that Alyssa and I agree on is that we both like a delicious breakfast before we leave for the day. My Smiling Sunshine Carrot Muffins are delicious with a couple scrambled eggs or a bowl of fresh fruit. They are even delicious as a side with my other favorite breakfast meal.

Smiling Sunshine Carrot Muffins

 
If you have a hard time smiling before breakfast, it will be easy after you have a couple of these delectable muffins. So shall we begin?

In one bowl, combine the All Purpose flour, oats, flax seed, baking soda, baking powder, salt, cinnamon, ginger, allspice and nutmeg.

 
In another bowl combine the eggs, vanilla, bananas, brown sugar, granulated sugar, milk and vegetable oil.
 

 
Make a well in the dry ingredients. That simply means to push all the dry ingredients around the bowl so that there is an empty spot in the middle.
 

 
Pour the wet ingredients into the well and mix just until all ingredients are combined.
 

 
Yummy batter! No, I did not lick any of the batter this time! Aren’t you surprised or are you proud of me? 😉
 

 
In another bowl combine carrots, raisins, pecans and coconut. Then add them to the batter.

 

 
I like leaving the pecans about the same size as the raisins. I’m rather partial to a good texture.

 

 
Carrots. Lovely, sweet , nutritious carrots.
 

 
Fill the muffin cups 3/4 full with batter.
 

 

If you want to entice someone to eat the “healthy” muffin, a good way to get them to try it is with a few chocolate chips.
 

 
After all the muffin cups are filled, place the pans in the oven and…

wait

and wait

and wait!

The more you want to eat a muffin, the longer the wait will seem.

First out are the beautiful chocolate chip topped muffins.
 

 
On some of the muffins, I put Pineapple Cream Cheese Frosting, but I kept some muffins topless. 😉 Anybody like topless? No, don’t answer!!
 

 
My favorites are the ones slathered with frosting.
 

 
Each bite is packed with flavor and different textures.
 

 
Of course, you know they are super moist and every bite melts in your mouth.
 

 
It’s nice that the carrots and all the fruits are big enough to taste distinctively.
 

 
Seriously, these muffins can be even more healthy if you use wheat flower and forgo the frosting…
 

 
But as you can tell, I didn’t forgo the smooth and creamy frosting. The dripping gooey confection is too hard to resist.
 

 
I am still amazed at exactly how frosting melts all over the hot muffins. It is so artistic, sensual, erotic and enticing! Maybe it only seems that way to me and you have absolutely no idea WHAT I’m talking about.
 

 
Obviously, I really enjoy the Smiling Sunshine Carrot Muffins.
 

 
Seriously, could they be any easier to bake? I don’t think so!
 

 
Go ahead and bake them. Then tell me how many times you reached for “just one more.”
 

 
 
 

Smiling Sunshine Carrot Muffins
 
Ingredients:
 
1-1/2 cups All Purpose flour
1/2 cup quick or old fashioned oats
1/4 cup flax seed
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/16 teaspoon ground ginger
1/16 teaspoon allspice
1/16 teaspoon nutmeg
2 large eggs
2 teaspoons vanilla
2 medium to large brown spotted bananas, mashed
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup yogurt, milk, buttermilk, or sour cream
1/2 cup canola or vegetable oil
overflowing 1/2 cup peeled and shredded carrots
overflowing 1/2 cup shredded sweetened coconut
overflowing 1/2 cup golden raisins
overflowing 1/2 cup slightly chopped pecans

 
Directions:
 
In one bowl, combine the All Purpose flour, oats, flax seed, baking soda, baking powder, salt, cinnamon, ginger, allspice and nutmeg.
 
In another bowl combine the eggs, vanilla, bananas, brown sugar, granulated sugar, milk and vegetable oil.
 
Make a well in the dry ingredients. Pour the wet ingredients into the well and mix just until all are combined.
 
In another bowl combine carrots, raisins, pecans and coconut. Then add them to the batter. Combine – don’t beat. Fill the muffin cups 3/4 full with batter. Place in a 350F degree oven for 20 minutes or until lightly brown on the outside and the toothpick test comes out clean.
 
Serve with or without frosting/icing. Makes 18-24 depending on size of muffin cup.