I have been searching for a new breakfast option that is high in fiber and protein, but not sugar.  These carrot cake muffins feel like a cupcake in some ways, but have loads less sugar in them.  They can be sweetened up with some icing if you want to serve them as more of a ‘treat’.  My husband says they are great with vanilla icing or just on their own plain.  I took this recipe from Erin McKenna’s Babycakes cookbook and changed it around to suit my personal needs.  These muffins are moist and flavorful!