But this Elizabeth-approved recipe for carrot cake muffins is sugar-free and packed with healthy fats. And you can make a big batch of these muffins and freeze half of them — that way, you’ve got the perfect breakfast, or snack, on-hand anytime. Just defrost in the microwave for 30 seconds, and enjoy! This is a delicious Elizabeth breakfast.
After you enjoy this recipe check out our lectin free coconut almond flour muffins.
So, why are these muffins so good for you?
Well, let’s start with the carrots…
Carrots
The carrot is one of the most important root vegetables found anywhere in the world. That’s because it’s rich in bioactive compounds, like carotenoids, and full of dietary fibers. Not only that, but carrots have pretty significant levels of several other health-promoting properties.
For instance, the carrot is a major source of natural antioxidants, which means it can do a lot to help you battle free radical damage.1
But carrots are known for other health benefits, as well. For instance, when you were a kid, you probably heard that eating a good amount of carrots would help you see better. And according to a recent study, a higher carrot intake may indeed protect against difficulty in seeing at night.2
