Carrot Cake For Breakfast?

July 13, 2022

Tad Taggart

Did I get your attention? Great.

Okay, this recipe might not exactly be carrot cake, but don’t leave now because it does taste pretty darn close! I like to say that these muffins are “carrot cake in disguise”. More specifically, these muffins pack many of the same flavors of carrot cake but are “in disguise” as a nutritious breakfast pick.

How did I stumble upon this life-changing recipe? Well, yours truly interned with a non-profit, educational farm in Sheboygan Falls, WI, called Nourish Farms. At this farm, they have a beautiful facility that is host to weddings, farm-to-table events, cooking classes, community dinners, cooking competitions, and much more! During my time here, I had the opportunity to work in their state-of-the-art kitchen and cook up some meals using some of their locally-sourced ingredients (including those grown right on the farm!).

One of these recipes was the “Nourish Morning Glory Muffins”. Whether you’re the type that needs an easy breakfast to grab on the way out the door or you’re looking to help your picky eaters sneak in more fruits and vegetables, these muffins will do the job! The whole-food ingredients in these muffins, such as the sunflower seeds, carrots, apple, and coconut help to boost both the nutrition and flavor. Compared to typical muffins, these deliver a greater dose of antioxidants, fiber, protein, potassium, and vitamins A, C, E, and B! Enjoy the nutritional boost at breakfast or anytime you’re craving a healthy sweet treat!

Before you scroll down to the recipe take a second to check out the amazing Nourish Farms and then sign up for our Farm-to-Table event and get your own tour and taste of Nourish! Learn more at

Want to see a video of the recipe being made? Check out the link below to see a video from my internship days when we did a cooking demonstration for the local WFRV Channel 5 news:

Below is the complete recipe. Happy baking!

Nourish Morning Glory Muffins

Courtesy of Nourish Farms in Sheboygan Falls, WI


· 2 cups flour

· 1 ¼ cup sugar

· 2 tsp. baking soda

· ¼ tsp. salt

· 2 tsp. cinnamon

· ½ cup unsweetened coconut flakes

· ½ cup sunflower seeds

· ½ cup raisins

· 1 apple, shredded

· 2 cups shredded carrots

· 3 eggs

· 2 tsp. vanilla

· 1 cup vegetable oil


1. Preheat oven to 350 degrees F.

2. Mix wet ingredients in a mixing bowl. In a separate mixing bowl, mix dry ingredients.

3. Add wet ingredients to dry, stir until batter is smooth and evenly distributed.

4. Distribute muffins evenly into greased muffin tins or muffin tins with muffin liners.

5. Bake for about 20 minutes, until toothpick inserted into muffin comes out clean.

6. Enjoy!

Subscribe to get the latest news from us

By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram