The Greatest Wholesome Carrot Cake Muffins

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

Fact be advised, 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 undecided it will get higher. By the best way, should 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 type. I do know, it’s in all probability 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 will be filled with oil or butter and plenty of 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 should you use it!)

Every part you could make carrot cake muffins

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

• Flour: I like to make use of white whole 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 may normally discover it at your native grocer. If you happen to can’t, attempt on the lookout for whole wheat pastry flour.
• Pure maple syrup: I desire 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 gives moisture to present these muffins a pleasant texture. Regardless that I exploit a number of tablespoons of wholesome oil on this recipe, many of the wholesome fat come from walnuts or pecans.
• Milk: be at liberty to make use of any milk you’d like! I like utilizing vanilla almond milk or coconut milk for just a little 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 must shred about 2-3 medium carrots, however ensure to measure 1 cup full complete. If you happen to’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 provides 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 components? Right here’s what I can recommend for substitutions:

• Swap the applesauce. If you happen to’re out of applesauce you’ll be able to really use 1 ripe mashed banana as an alternative.
• 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 alternative. I like to make use of almond or coconut milk on this recipe, however be at liberty 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 believe chickpea flour or an all purpose 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 change the egg with a flax egg. Learn to make a flax egg right here! Keep in mind to additionally go away off cream cheese frosting (or use a dairy free cream cheese) and as an alternative 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 otherwise, so be at liberty so as to add them or benefit from the muffins as-is.

Ideas for the very best carrot cake muffins

• Observe the recipe. One of the best ways to make sure the success of those wholesome carrot cake muffins is to observe the recipe and use the precise components as written (except I be aware 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. If you happen to overmix batter you’ll find yourself with dense and gummy carrot cake muffins as an alternative of fluffy and comfortable ones.
• Use contemporary baking soda. In case your baking soda is older than 3 months, I recommend grabbing a brand new one for finest baking outcomes.

Searching for a carrot cake bread?

I believe these wholesome carrot cake muffins will 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 an exquisite 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 comfortable. Served with a giant glass of almond milk!
2. Freezer-friendly carrot cake muffins: Be at liberty to freeze these infants for later! Permit them to chill fully after baking, then place them in an hermetic container or reusable bag and freeze for as much as 3 months. While 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 while you’re able to take pleasure in them.

Advisable 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! If you happen to make them I’d love so that you can go away a remark and a ranking letting me understand how you favored them. I vastly admire it – xoxo!

Wholesome Carrot Cake Muffins with Cream Cheese Glaze

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

Components

• Dry components:
• 1 1/2
  cups
  complete wheat pastry flour or white complete wheat flour (all goal flour or all goal gf flour additionally works!)
• 1
  teaspoon
  baking soda
• 1 1/2
  teaspoons
  cinnamon
• 1/4
  teaspoon
  nutmeg
• 1/4
  teaspoon
  salt
• Moist components:
• 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)
• Non-compulsory 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 too can 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 components 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. Permit to chill for 10 minutes in pan then switch muffins to a wire rack to complete cooling.

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

6. Dip every muffin high 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: change 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 an alternative sprinkle tops with cinnamon and coarse sugar.

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

See the total submit for storing & freezing directions.

Diet

Servings: 12 muffins

Serving dimension: 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 | Pictures 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.