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:
- Preheat oven to 350º and grease or line a muffin tin with muffin liners. Set aside.
- 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.
- In a separate bowl mix dry ingredients together.
- Add dry ingredients to the wet ingredients and mix. Once combined, add the coconut oil to the batter until fully mixed in.
- Fill muffin liners about ¾ of the way full. Repeat until batter is gone.
- Place in the oven for 16-18 minutes.
- Remove and let cool.
- 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.
- 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.
*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.