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Carrot Cake Waffles

Updated: Jan 2

If you follow Portion Fix or are simply looking for a healthy breakfast, you HAVE to try these Carrot Cake Waffles as your pre- or post workout meal. They are incredible! So easy to make – and if you double, triple or quadruple the recipe you can make enough for a few day’s worth of meals. I make mine in a food processor and use a two batch waffle maker. Two of these is a serving, which is awesome.

carrot cake waffles

This recipe had been floating around my 80 Day Obsession accountability group, but in muffin form. Then one day, I saw a good friend of mine and fellow coach, post that she had made waffles with the same batter and I knew I had to try it. They are literally my new favorite thing. Sometimes you just get sick of veggie egg muffins, right?

When I follow Timed Nutrition, eating at Plan D, my pre-workout meal is a G/P/R/Y/T so I eat these with a side of berries or 1/2 a banana, with natural peanut butter on top for my teaspoon. I keep these in the fridge all week, then pop them in the toaster to warm them and crisp them up a bit. Perfection.

carrot cake waffles


Carrot Cake Waffles

Yield: 2

Serving Size: 2

2 eggs 1/4 cup dry oats 1 cup baby carrots 1 teaspoon cinnamon 1/2 teaspoon baking powder 1/2 teaspoon pure vanilla 1 teaspoon nut butter

Combine everything except the nut butter in blender or food processor. Pour over greased, preheated waffle iron (follow the instructions that came with your appliance). Top with a tsp of your favorite nut butter. Recipe can be multiplied up to x5 to make a bigger batch.

80 Day Obsession: 1 Green, 1 Red, 1 Yellow, 1 Teaspoon

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