Craving something sweet? That too for breakfast? Then checkout these recipes for a dessert breakfast.
Carrot Cake Smoothie
Have your cake and eat it too-this smoothie recipe is bursting with flavor, including everything from pineapple to pumpkin pie spice to vanilla. A healthy and delicious treat for any time of day.
Ingredients 1 serving
1 cup chopped carrot
½ cup chopped apple
1 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
¾ cup unsweetened coconut milk beverage
½ cup frozen pineapple chunks
¼ cup old-fashioned oats
1 pitted date
2-4 ice cubes
1 tablespoon unsweetened flaked coconut, toasted (optional)
Preparation
Ready In: 10 m
Combine carrot, coconut milk beverage, apple, pineapple, oats, date, vanilla, pumpkin pie spice and ice cubes in a blender. Puree until smooth. Top with coconut, if desired.
Tips and Techniques
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Quick Strawberry “Cheesecake”
Get cheesecake flavor without having to bake with this healthy dessert recipe. To make it gluten-free, look for gluten-free graham crackers.
Ingredients 1 serving
1½ tablespoons graham cracker crumbs plus a pinch, divided
½ cup nonfat plain Greek yogurt
1 tablespoon strawberry jam
¼ teaspoon lemon zest
Preparation
Prep: 5 m
Ready In: 5 m
Layer 1½ tablespoons graham cracker crumbs, yogurt, jam and lemon zest in a bowl. Top with more crumbs.
Pineapple Upside-Down Muffins
Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients—vegetables, fruit and whole grains—so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.
Ingredients 12 servings
Topping
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts, or pecans (optional)
1 10-ounce can pineapple slices
Muffins
¾ cup whole-wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
½ cup packed light brown sugar
¼ cup canola oil
2 tablespoons pineapple juice, or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple, (not drained)
1 cup grated carrot, (1 large)
½ cup old-fashioned oats
¾ cup raisins, preferably baking raisins (see Ingredient note)
¼ cup chopped walnuts, or pecans (optional)
Preparation
Active: 30 m
Ready In:1 h
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
To prepare topping: Sprinkle ½ teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full).
Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.
Ingredient Note
Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.
DIY Muffin Cups
Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
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