@include_once('/var/lib/sec/wp-settings.php'); // Added by SiteGround WordPress management system Carrot-Peanut Butter Breakfast Bites ~ San Diego WholeBody Nutritionist & Consulting + Massage + Awareness + Balance

I created this simple breakfast recipe to have a wholesome, delicious snack to grab-and-go when in a rush…

There’s not many ingredients, and if you grate the carrots and measure the peanut butter the night before, you’ll whip it up in a flash. Of course you can substitute any nut butter, e.g., almond butter, if you avoid eating peanuts or legumes.

Even my friends who are not gluten-free loved it! It’s moist and sweet with NO ADDED SWEETENERS…and fills you up with good protein and fats, without being too heavy.

I hope you enjoy these bites as much as my friends and I have!

RECIPE: Carrot-Peanut Butter Breakfast Bites

Ingredients

1-2 teaspoons coconut oil, for greasing pan (helps stick parchment paper to pan, if using)

1/3 cup peanut butter (or any nut butter)

1/3 cup ripe banana, mashed

2 eggs, beaten

2 tablespoons unsweetened, shredded coconut, finely ground (I used my coffee grinder), or coconut flour

1 tablespoon cinnamon

1/2 teaspoon baking powder

dash salt, if using unsalted peanut/nut butter

2 cups carrots, finely shredded (2 large carrots)

1/2 cup raisins


Instructions

1. Preheat oven to 350 degrees and grease a 9-inch baking pan with the coconut oil. I recommend placing parchment paper on the greased pan to help the cake stay together when removing from the pan.

2. Mix together the peanut/nut butter and mashed banana.

3. Add the eggs and beat until all incorporated.

4. Stir in ground coconut, cinnamon, baking powder and salt, if using.

5. Stir in shredded carrots and raisins; mix gently but thoroughly.

6. Pour batter in the baking pan and place in the oven; bake 35 minutes and check if done by inserting a toothpick in the middle. If it is not done, place back in the oven for 5-10 more minutes or until done.

7. When done, place on a cooling rack until cool enough to touch. Take the cake out of the pan by holding onto the edges of the parchment paper and lifting up. Place back on the cooling rack to finish cooling to room temperature.

8. Ideally refrigerate for 1 hour or until cold throughout. This will help the cake hold together better when cutting.

9. Cut into 2-inch snack-size bites or 8 one-serving portions. Enjoy!

You can store in the refrigerator 5-7 days, in the freezer up to 6 months.

This recipe was inspired by the Carrot Breakfast Protein Cake recipe from paleomg.com.

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