Healthy Carrot Cake Muffins
If you're a carrot cake lover like I am, than you're absolutely gonna love these! Carrot cake may just be one of my top 3 favorite cakes, if not my number 1. So I was very excited when I came up with this healthier muffin version that uses no oils or refined sugars in the batter.
Ingredients
Dry
- 1 cup all purpose flour
- 1 cup oat flour If you don't have this, blend up rolled oats until fine like powder
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Wet
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup whole milk yogurt
- 1.5 cups carrots, grated (about 3-4 carrots)
- 1 banana, mashed
Mix-Ins
- 1/4 cup pecans or walnuts, chopped
Icing
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Toppings
- pecans or walnuts, chopped
Instructions
- Preheat your oven to 350F. Spray a muffin tin with cooking spray.
- Mix all the dry ingredients together in a large bowl.
- In a separate bowl, mix all of your wet ingredients together.
- Pour your wet ingredients into your dry ingredients and hand stir until combined. Then add in your chopped pecans or walnuts.
- Scoop your batter into your muffin tin and bake for 20-25 minutes or until a tooth pick comes out clean. During this time, make your icing.
- To make your icing, mix all your icing ingredients together in a mixer until smooth.
- Allow muffins to cool and then top with your icing and chopped pecans or walnuts. Enjoy!