Busy morning solution: Carrot Cake Muffin Tops- Gluten Free & Vegan Recipe

Our morning routine during the work week is pretty consistent and it leaves little room for any hiccups. If you are like me, you value sleep. I’ll be honest and say that I may hit the snooze button a few too many times… But, I always have a hot cup of coffee and delicious breakfast to start my day off right.

Did I mention my breakfast is ready in 1 minute?

The reality of this mama’s life is that I need sleep more than I need to have an elaborate breakfast, so I need to have quick and healthy solutions.

I always set the coffee maker up the night before and program it to be ready by the time I wake up, which has been a life changer! For food, I put my meal-prep skills to work and batch cook a variety of bars, muffins or egg bakes that can be warmed up quickly (in 1 minute). Having it all ready to go means that I can have something to eat every morning that is nourishing and will keep my energy levels up and brain sharp until snack time.

Meet my latest creation- Carrot Cake Muffin Tops- because who likes muffin bottoms? This version is gluten free and vegan, but you can substitute non-gluten free oats or add an egg or cow’s milk to meet your needs.

Carrot Cake Muffin Tops

Makes 18 muffin tops


2 cups quick oats

1 cup almond flour

1 tbsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 cup chopped walnuts

1/2 cup shredded coconut

1/4 tsp salt

1 large carrot

1/2 cup canned pineapple, chopped

2 tbsp oil

2.5 cups almond milk

1 tsp vanilla


  1. Preheat your oven to 350 degrees Fahrenheit and prep your baking tray.
  2. In a large bowl, mix together all dry ingredients.
  3. Make a well in the centre of the dry ingredients and add in the rest of the ingredients into the well.
  4. Stir to combine and let the mixture sit for 5 minutes to allow the oats to soak up the liquid.
  5. Use a scoop or 1/4 cup measuring cup and make 18 little mounds on the baking tray. ** You may need 2 baking trays depending on how big your trays are.
  6. Bake for 30 minutes until golden brown and delicious.
  7. Let them cool and pop them into a ziplock or container and into the freezer.
  8. When you want to eat, take them out and nuke them for 1 minute. Alternatively, you can keep them at room temperature or the fridge for the week, but they may become stale over time.
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