Carrot Cake Muffins
User Reviews
5.0
3 reviews
Excellent
Carrot Cake Muffins
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Delicious Carrot Muffins are tender, moist, and perfectly sweet. They are easy to make with whole wheat flour, oats, cream cheese, and carrots and are naturally sweetened with honey. A great on-the-go breakfast or snack with the flavor of carrot cake!
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Ingredients
- 2 cups whole wheat flour or gluten-free flour, white flour
- 1 cup instant oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs at room temp
- 2 tablespoons vegetable oil
- 3/4 cup honey at room temp
- 8 ounces cream cheese at room temp
- 1 teaspoon vanilla extract
- 3 medium carrots finely grated
Instructions
- Preheat the oven to 350ºF and line your muffin tin with paper liners.
- In a medium bowl, combine the first 5 ingredients (2 cups whole wheat flour, 1 cup instant oats, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon)
- In a second bowl, whisk the 2 large eggs, 2 tablespoons vegetable oil, 3/4 cup honey, 8 ounces cream cheese, and 1 teaspoon vanilla extract until smooth.
- Add in the flour mixture and stir to incorporate. Fold in the grated 3 medium carrots.
- Divide the batter among your prepared muffin cups and bake for 25-30 minutes.
- Allow the muffins to cool on a cooling rack.
Notes
- Storing leftovers: These stay fresh at room temperature for up to about 2 to 3 days in an airtight container. If you need to store them for a longer period, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
- Freezing: To freeze, simply place the muffins into a resealable freezer bag and freeze for up to 3 months. You can either thaw them at room temperature or warm them up in the microwave when you’re ready to eat.
Nutrition Information
Show Details
Serving
1muffin
Calories
243kcal
(12%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
50mg
(17%)
Sodium
251mg
(10%)
Potassium
194mg
(6%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
2849IU
(57%)
Vitamin C
1mg
(1%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 243kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 50mg | 17% |
| Sodium | 251mg | 10% |
| Potassium | 194mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 2849IU | 57% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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