There are some days that a grab-and-go breakfast is the only option. Those are the days that I am worst for having a sugary cereal bar or even worse, skipping the most important meal of the day entirely.


To keep me right on the days I’m running out the door, I throw one of these healthy carrot cake breakfast muffins in my bag. Full of zest and delicious cinnamon they’re perfect alongside a smoothie first thing.

To make around six muffins you’ll need:

175g butter

175g coconut sugar

1 beaten egg

Grated zest of one orange

175g gluten free self-raising flour

1tsp cinnamon

½ tsp ginger

½ tsp baking power

125g grated carrot (around two carrots)

Preheat the oven to 160°C and line a muffin tray with six large cupcake cases or muffin cases.

Cream together the butter and sugar before adding in the beaten egg. Add the orange zest, flour, cinnamon, ginger and baking powder and mix well. Stir in the grated carrot.

Divide the mix between the case and bake in the over for around 40 minutes, or until golden brown. Cool on a rack and enjoy the next morning.