Description
These Easy & Healthy Carrot Cake Muffins are a nutritious twist on a classic favorite, packed with whole wheat flour, shredded carrots, and natural sweeteners like maple syrup and applesauce. Perfect for breakfast or a wholesome snack, they are moist, flavorful, and topped with a light cream cheese glaze that adds just the right touch of indulgence.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups whole wheat pastry flour or white whole wheat flour (all purpose flour or all purpose gluten free flour also works)
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup finely shredded carrots (from about 2–3 carrots)
- ½ cup pure maple syrup
- ⅓ cup natural unsweetened applesauce (or substitute 1 mashed ripe banana)
- 1 egg
- 2 tablespoons olive oil (or melted coconut oil, walnut oil, or avocado oil)
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk or coconut milk (any milk will work)
Optional Mix-ins:
- ½ cup unsweetened shredded coconut
- ½ cup raisins
- ¼ cup chopped walnuts or pecans
For the Glaze:
- 4 oz light cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons almond milk, to thin glaze
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line a 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent the batter from sticking. Alternatively, skip the liners and generously spray the muffin pan.
- Combine Dry Ingredients: In a medium bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk together the shredded carrots, maple syrup, applesauce, egg, olive oil, and vanilla extract until smooth. Slowly add in the almond milk followed by the dry ingredient mixture, stirring until just combined to avoid overmixing.
- Add Optional Mix-ins and Fill Muffin Pan: Gently fold in the shredded coconut and raisins if using. Divide the batter evenly among the muffin cups or liners.
- Bake Muffins: Bake the muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Glaze: Once muffins are cool, place the light cream cheese in a microwave-safe bowl and heat on high for 10-20 seconds until slightly warm and runny. Stir in powdered sugar, vanilla extract, and 1 tablespoon almond milk. Adjust consistency with additional milk if needed to achieve a glaze that is smooth but not too runny.
- Glaze Muffins: Dip each muffin top into the cream cheese glaze and place back onto the wire rack. Sprinkle with additional shredded coconut or chopped nuts if desired. Allow glaze to set before serving.
Notes
- To make vegan: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and omit the cream cheese glaze. Instead, sprinkle muffin tops with cinnamon and coarse sugar.
- To make gluten free: Substitute the flour with chickpea flour or an all purpose gluten free flour blend. This has not been tested but is a likely option.
- Store muffins in an airtight container at room temperature for 2-3 days or freeze for longer storage.
- The glaze can be adjusted in thickness by adding more or less almond milk depending on preference.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
