Want cake for breakfast? Thanks to this six-ingredient recipe, you can have spiced carrot cake for breakfast and eat it, too! Bonus? Baked into muffins, this morning delicacy is easy to eat on the go. Simply jazz up a gluten-free spice cake mix by adding shredded carrots and dried cranberries. Serve with hot tea or espresso for a sweet but wholesome breakfast.
Yields 12
Ingredients
1 box spice cake mix
3 flax eggs (3 Tbsp. ground flax mixed with 1/2 cup + 1 Tbsp. water)
1 cup organic carrots, finely shredded (about 2 medium carrots)
1/2 cup organic unsweetened applesauce
1/4 cup coconut oil, melted
3/4 cup dried cranberries
Directions
- Preheat oven to 350 degrees F. Line muffin pan with paper liners or grease with additional coconut oil.
- In a medium bowl, add cake mix and stir in all ingredients until just combined.
- Pour batter into muffin cups, filling about 1/3 of the way up.
- Bake for 27-30 minutes or until a toothpick comes out clean.
- Remove from oven. Allow to cool for 15 minutes before serving warm or at room temperature.
- Store extras in fridge for 3-4 days or wrap in plastic and freeze.