Breakfast for 7

Carrot Cake Muffins with nuts and seeds

Name: Carrot Cake Muffins with nuts and seeds
Total time: 35 min
Yield: 7 servings
Cuisine: American
Ingredients: 1 cup oat flour; 1 tsp baking soda; 1 1/2 tsp cinnamon; 1/2 tsp baking powder; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1 egg; 1/2 cup coconut sugar; 1/3 cup fat-free vanilla greek yogurt; 1 1/4 tsp vanilla extract; 1/2 cup carrot; 1/3 cup crushed pineapple; 1/4 cup pecans

$1.47for 435 minServes 7

Oat flour muffins combine carrot, pineapple, warm spices, yogurt, and pecans in a lightly sweet baked breakfast.

Photo: foodfaithfitness.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Sour cream, 2.75 oz$0.14/oz typical	2.75 oz	$0.40Typical price
	Carrots, 0.15 lb$1.09/lb typical	0.15 lb	$0.15Typical price
	Canned fruit, 2.25 oz$0.12/oz typical	2.25 oz	$0.28Typical price
	Nuts and seeds, 1.25 oz$0.70/oz typical	1.25 oz	$0.79Typical price
Total for the servings shown		$2.57

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap sour cream for yogurtabout $0.02/oz less at typical prices

Pantry staples you likely have

FlourBaking powder and sodaDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsSugar and brown sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

35 minstart to table
Easydifficulty
7servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Back to school

Typical price

$0.37 per serving$1.47 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup oat flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp salt
1 egg
1/2 cup coconut sugar
1/3 cup fat-free vanilla greek yogurt
1 1/4 tsp vanilla extract
1/2 cup carrot
1/3 cup crushed pineapple
1/4 cup pecans

Steps

Heat the oven to 350 F and oil seven muffin cups.
Whisk the oat flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a bowl.
Whisk the egg, coconut sugar, yogurt, and vanilla in a second bowl.
Stir the wet mixture into the dry mixture, then fold in the carrot, pineapple, and pecans.
Divide the batter among the muffin cups and bake for 18 to 20 minutes, until the centers are set.
Cool the muffins in the pan for 5 minutes before removing them.