Carrot Cake Muffins

 Carrot Cake Muffins

Carrot cake muffins have the flavors of carrot cake but in a much healthier form.  They’re moist and lightly sweet from grated carrots, Greek Yogurt, and maple syrup.  You can substitute honey for the maple syrup.

Yields: 12-14 muffins

Ingredients
Wet:
  • 1 medium size banana, mashed
  • 2 eggs, large
  • ¼ cup Greek yogurt, plain
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened almond milk
  • ½ cup maple syrup
Dry:
  • 1.5 cups white whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1.5 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon salt
  • 1 cup finely grated carrots, packed*
For the glaze
  • ½ cup powdered sugar
  • 3 teaspoons water
Directions:
  1. Preheat oven to 350º and grease or line a muffin tin with muffin liners. Set aside.
  2. Start with the wet ingredients. In a medium/large size mixing bowl, mash a medium sized banana until there are minimal to no lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.
  3. In a separate bowl mix dry ingredients together.
  4. Add dry ingredients to the wet ingredients and mix. Once combined, add the coconut oil to the batter until fully mixed in.
  5. Fill muffin liners about ¾ of the way full. Repeat until batter is gone.
  6. Place in the oven for 16-18 minutes.
  7. Remove and let cool.
  8. While muffins are cooling, mix ingredients for the glaze. Once muffins have cooled, dip the muffin top into the glaze and set aside to dry.
  9. Enjoy!
Notes
*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.
*These muffins will last up to 5 days stored in an air tight container on your kitchen counter top. For longer lasting muffins, store in refrigerator or freezer.