The Finest Wholesome Carrot Cake Muffins

Wholesome muffins! That style like carrot cake! Oh, I feel these wholesome carrot cake muffins would possibly simply be a dream come true.

Reality be informed, carrot cake will get me each single time. I fell in love with it a number of years in the past and my yearning for cake has quadrupled since then. I can’t recover from the spices, taste, and that thick-n-creamy cream cheese frosting that pairs so splendidly with the cake. I’m unsure it will get higher. By the way in which, when you haven’t tried my grain free wholesome carrot cake recipe, DO IT!

However wait, it does. As a result of now you’ll be able to formally have carrot cake for breakfast in muffin kind. I do know, it’s most likely not fairly the identical however my goodness does it crush a carrot cake craving like no different.

What makes these carrot cake muffins wholesome?

Conventional muffin recipes could be full of oil or butter and many refined sugars. To make these carrot cake muffins more healthy, this recipe is made with applesauce and only a little bit of olive oil for moisture plus pure maple syrup to sweeten them naturally. That’s proper, these muffins aren’t baked with any refined sugars (besides the glaze when you use it!)

Every thing it is advisable make carrot cake muffins

Not solely are these carrot cake muffins scrumptious, however they’re additionally made with nutrient-dense elements in comparison with a daily slice of carrot cake. Pure sweeteners, complete grains, and each fruits and veggies make them the right brunch deal with or snack for each youngsters & adults. Right here’s what you want:

• Flour: I like to make use of white complete wheat flour as a result of it has the identical dietary advantages as complete wheat flour, however are a lot lighter in taste and texture. You’ll be able to normally discover it at your native grocer. For those who can’t, attempt in search of complete wheat pastry flour.
• Pure maple syrup: I choose maple syrup however honey would additionally do the trick.
• Unsweetened applesauce: I like baking with applesauce as a result of it naturally sweetens the recipe, provides fiber and nutritional vitamins and offers moisture to provide these muffins a pleasant texture. Although I exploit a number of tablespoons of wholesome oil on this recipe, a lot of the wholesome fat come from walnuts or pecans.
• Milk: be happy to make use of any milk you’d like! I like utilizing vanilla almond milk or coconut milk for a bit additional taste within the muffins. To maintain these dairy free, use a dairy free milk.
• Eggs: you’ll simply want one to assist these carrot cake muffins keep collectively.
• Shredded carrots: you’ll have to shred about 2-3 medium carrots, however be certain that to measure 1 cup full whole. For those who’re feeling such as you need extra, you should utilize 1 1/2 cups.
• Cozy spices: cinnamon & nutmeg add a comfy taste to those wholesome carrot cake muffins and offers them that carrot cake taste goodness.
• For the glaze: cream cheese, powdered sugar, vanilla and a splash of almond milk.

Easy ingredient swaps

Out of some elements? Right here’s what I can recommend for substitutions:

• Swap the applesauce. For those who’re out of applesauce you’ll be able to truly use 1 ripe mashed banana as a substitute.
• Select the oil. Melted and cooled coconut oil, olive oil and avocado oil will all work nicely within the recipe. Or select an oil like walnut or hazelnut oil. Butter additionally works nice — completely as much as you!
• Milk of selection. I like to make use of almond or coconut milk on this recipe, however be happy to make use of any milk you’d like.

Can I make them gluten free?

I haven’t examined these carrot cake muffins with a gluten free flour, however I feel chickpea flour or an all objective gluten free flour ought to work nicely!

How one can make vegan carrot cake muffins

Sure, these wholesome carrot cake muffins ought to work nicely with a vegan substitute! Merely exchange the egg with a flax egg. Learn to make a flax egg right here! Bear in mind to additionally depart off cream cheese frosting (or use a dairy free cream cheese) and as a substitute sprinkle tops with cinnamon and coarse sugar.

Have enjoyable with mix-ins

Attempt including shredded coconut, raisins and even contemporary pineapple to those carrot cake muffins! Everybody prefers their carrot cake in another way, so be happy so as to add them or benefit from the muffins as-is.

Suggestions for the most effective carrot cake muffins

• Observe the recipe. One of the simplest ways to make sure the success of those wholesome carrot cake muffins is to comply with the recipe and use the precise elements as written (except I word particular substitutes).
• Use finely shredded carrots. Shred these infants good and skinny in order that they combine nicely within the batter.
• Don’t overmix the batter. For those who overmix batter you’ll find yourself with dense and gummy carrot cake muffins as a substitute of fluffy and mushy ones.
• Use contemporary baking soda. In case your baking soda is older than 3 months, I recommend grabbing a brand new one for greatest baking outcomes.

Searching for a carrot cake bread?

I feel these wholesome carrot cake muffins could be made right into a bread, too! Merely pour the batter into an 8×4 inch loaf pan greased and lined with parchment paper. Bake for 40-55 minutes till a toothpick comes out clear.

Alternatively, attempt my well-known carrot cake banana bread for a beautiful choice.

How one can retailer carrot cake muffins

1. Within the fridge: retailer these carrot cake muffins on the counter in an hermetic container for a day, then switch them to the fridge for as much as 4-5 days. The muffins actually do get higher after sitting in an hermetic container for a day; they sweeten up a bit and get tremendous mushy. Served with an enormous glass of almond milk!
2. Freezer-friendly carrot cake muffins: Be at liberty to freeze these infants for later! Enable them to chill utterly after baking, then place them in an hermetic container or reusable bag and freeze for as much as 3 months. If you’re able to eat them, you’ll be able to microwave them for 45 seconds-1 minute or till heat. I recommend freezing them with out the the glaze and easily including the glaze once you’re able to get pleasure from them.

Beneficial instruments

Don’t neglect to take a look at all of our favourite kitchen necessities.

Extra carrot cake recipes you’ll love

Get all of our carrot cake recipes right here, and our Easter recipes right here!

I hope you’re keen on these wholesome carrot cake muffins! For those who make them I’d love so that you can depart a remark and a ranking letting me understand how you favored them. I enormously admire it – xoxo!

Wholesome Carrot Cake Muffins with Cream Cheese Glaze

Wholesome carrot cake muffins full of carrots, coconut, raisins and nuts. These deliciously moist carrot cake muffins are naturally sweetened with pure maple syrup and applesauce. Prime them with a light-weight cream cheese glaze for a scrumptious snack or wholesome deal with!

Substances

• Dry elements:
• 1 1/2
  cups
  complete wheat pastry flour or white complete wheat flour (all objective flour or all objective gf flour additionally works!)
• 1
  teaspoon
  baking soda
• 1 1/2
  teaspoons
  cinnamon
• 1/4
  teaspoon
  nutmeg
• 1/4
  teaspoon
  salt
• Moist elements:
• 1
  cup
  finely shredded carrots (from about 2-3 carrots)
• 1/2
  cup
  pure maple syrup
• 1/3
  cup
  pure unsweetened applesauce (or sub 1 mashed ripe banana)
• 1
  egg
• 2
  tablespoons
  olive oil (or melted coconut oil, walnut oil or avocado oil)
• 1
  teaspoon
  vanilla extract
• 1/2
  cup
  unsweetened almond milk or coconut milk (any milk will work)
• Optionally available mix-ins:
• 1/2
  cup
  unsweetened shredded coconut
• 1/2
  cup
  raisins
• 1/4
  cup
  chopped walnuts or pecans
• For the glaze:
• 4
  oz
  mild cream cheese, softened
• 1/4
  cup
  powdered sugar
• 1/2
  teaspoon
  vanilla extract
• 1-2
  tablespoons
  almond milk, to skinny glaze

Directions

1. Preheat oven to 350 levels F. Line 12-cup muffin pan with liners and spray the within with nonstick cooking spray to stop batter from sticking to the liners. You may also omit the liners and generously spray the muffin pan with nonstick cooking spray.

2. Subsequent add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to mix after which put aside.

3. In a separate massive bowl, add carrots, maple syrup, applesauce, egg, oil and vanilla. Whisk to mix moist elements then slowly stir in milk and flour combination till simply mixed. 

4. Fold in shredded coconut and raisins, if you would like. Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or till toothpick inserted into the center comes out clear. Enable to chill for 10 minutes in pan then switch muffins to a wire rack to complete cooling.

5. As soon as muffins are utterly cool, you may make the cream cheese glaze: Place cream cheese in medium microwave secure bowl and microwave on excessive for 10-20 seconds or till cream cheese is considerably heat and a bit runny. Stir gently and add in powdered sugar, vanilla extract and 1 tablespoon of milk; stir once more and add extra milk if mandatory till glaze reaches desired consistency; not too runny and never overly thick. 

6. Dip every muffin prime into cream cheese glaze then place again on wire rack. Sprinkle with shredded coconut or walnuts/pecans if desired. Makes 12 muffins.

Recipe Notes

To make vegan: exchange the egg with a flax egg by combining 1 tablespoon flaxseed meal and three tablespoons of water. Learn to make a flax egg right here! Go away off cream cheese frosting and as a substitute sprinkle tops with cinnamon and coarse sugar.

To make gluten free: attempt utilizing chickpea flour or an all objective gluten free flour. I’ve not tried this feature, however am fairly sure it could work.

See the complete publish for storing & freezing directions.

Diet

Servings: 12 muffins

Serving measurement: 1 muffin (with glaze however with out mix-ins)

Energy: 180kcal

Fats: 3.9g

Saturated fats: 1.6g

Carbohydrates: 34.4g

Fiber: 2.5g

Sugar: 22g

Protein: 2.8g

Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats

Initially revealed on Feb 12, 2015, republished on April 4th, 2020, up to date with new pictures and republished on March thirtieth, 2021, republished on April eighth, 2022, and republished on March twenty eighth, 2023.