Carrot Cake Muffins

Name: Carrot Cake Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 14 muffins
Ingredients: 2 cups white whole wheat flour; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon allspice; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 cups finely grated carrots; 3/4 cup low fat buttermilk; 1/2 cup maple syrup; 1/2 cup plain greek yogurt; 1/4 cup avocado oil; 2 eggs; 1 1/2 teaspoons vanilla extract; 1/2 cup raisins; 1/3 cup toasted chopped walnuts or pecans; 4 ounces low fat cream cheese; 1/4-1/2 cup powdered sugar depending on how sweet you want it; Pinch of salt; 1/2 teaspoon vanilla extract; splash of milk if needed

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
14 muffins
Calories
202 kcal
Course
Bread, Baked Goods
Cuisine
American

Carrot Cake Muffins

Lindsey Herring

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Carrot Cake Muffins are perfect for spring and Easter! Healthy, flavorful, spiced muffins topped with cream cheese frosting.

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Ingredients

Servings

Muffins

2 cups white whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice optional
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups finely grated carrots
3/4 cup low fat buttermilk or milk of choice
1/2 cup maple syrup
1/2 cup plain greek yogurt
1/4 cup avocado oil or any neutral flavorless oil
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup raisins
1/3 cup toasted chopped walnuts or pecans

Cream Cheese Frosting

4 ounces low fat cream cheese softened
1/4-1/2 cup powdered sugar depending on how sweet you want it
Pinch of salt
1/2 teaspoon vanilla extract
splash of milk if needed

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Instructions

Preheat oven to 375° F. and line a standard muffin pan with liners.
Place the raisins in a small bowl and cover them with hot water. Let them soak while you prepare the muffin batter.
In a large bowl whisk together the dry ingredients. Add the grated carrots to the mixture and stir together.
In a smaller bowl whisk together the wet ingredients. Pour the wet ingredients in with the dry and fold together just until combined. Drain the water from the raisins and add them to the batter along with the pecans. Stir until just combined.
Divide the batter evenly into the prepared muffin pan and bake for 14-18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool the muffins on a wire rack.
While the muffins are cooling, whisk together the ingredients for the cream cheese frosting until smooth. Top the muffins with the frosting or serve it on the side.

Nutrition Information

Show Details

Serving 1g Calories 202kcal (10%) Carbohydrates 33g (11%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Cholesterol 32mg (11%) Sodium 224mg (9%) Fiber 3g (12%) Sugar 17g (34%)

Nutrition Facts

Serving: 14muffins

Amount Per Serving

Calories 202 kcal

% Daily Value*

Serving	1g
Calories	202kcal	10%
Carbohydrates	33g	11%
Protein	7g	14%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	7g	41%
Cholesterol	32mg	11%
Sodium	224mg	9%
Fiber	3g	12%
Sugar	17g	34%