top of page

Nourishing Carrot Cake Breakfast Loaf

Carrot cake can be loaded with sugar, fat, and calories. TJ's mini carrot cake muffins have about 550 calories compared to 135 calories, for the below. Totally fine if you're indulging in dessert or having a craving, but sometimes having delicious carrot cake for breakfast is also needed, but without feeling sluggish and tired an hour later. This recipe doesn't have any added sugar, aside from some maple syrup in the icing, and is still super sweet. The combo of protein and complex carbs provide sustained energy. Feel free to have two slices, or pair 1 slice with Greek yogurt and a drizzle of nut butter.


  • 4 medium ripe bananas

  • 1/3 cup creamy peanut butter

  • 1/3 cup tahini

  • 2 large eggs

  • 2/3 cup unsweetened applesauce

  • 2 tsp vanilla extract

  • 1/3 cup plain Greek yogurt

  • 1 cup carrots, shredded

  • 2/3 cup oat flour

  • 1/3 cup rolled oats

  • 1/2 cup bread flour or all purpose flour (to increase protein I've used Trader Joes pancake flour or Birch Bender's protein mix)

  • 4 scoops Vital Proteins collagen peptides

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 2 tsp cinnamon

  • ¼ tsp salt

  • 1/4 cup raisins


  • 1/2 cup whipped cream cheese or 2% cottage cheese

  • 2 Tbsp unsweetened apple sauce

  • 2 tsp maple syrup

  • 1 tsp vanilla

  • 1/2 banana sliced thin

  • Crushed cashews


  1. Preheat oven to 350 degrees F.

  2. In a large bowl mash bananas until smooth. Add in peanut butter and tahini along with applesauce, Greek yogurt, and vanilla. Mix until everything is well combined. Add in eggs and carrots.

  3. In a separate bowl add in flour and rolled oats, protein powder, baking soda/powder, cinnamon, salt and raisins.

  4. Add dry ingredients to wet.

  5. Add 1/4 cup batter into each muffin tin.

  6. Bake for 25-30 minutes or until tooth pick comes out clean.

  7. While that's cooking, make the icing. Add whipped cream cheese or cottage cheese to bowl. If using cottage cheese, add to a blender and process until smooth. Add in apple sauce, maple syrup, and vanilla. Taste and add more sweetener if preferred.

  8. Once muffins are cooled add icing followed by sliced banana and crushed cashews.

Makes 22 slices or muffins (1 portion is 1/4 cup batter)

Per slice/muffin: ~135 calories & 6 g protein


Recent Posts

See All


Registered Dietitian & Sports Nutritionist
bottom of page