Healthy Carrot Cake Muffins
- Yield 12
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Healthy Carrot Cake Muffins is a muffins recipe on Avoteb. The yield on the card is 12. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 2 3/4 cups old-fashioned oats*
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 1 cup unsweetened plain almond milk (or your preferred kind of milk)
- 1 cup (5 ounces) shredded carrots
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- 2/3 cup optional add-ins (chopped pecans or walnuts, raisins, shredded coconut, or chocolate chips*)
- coarse turbinado sugar (optional)
- 1/3 cup low-fat cream cheese, room temperature
- 1/4 cup powdered sugar, sifted
- 2 to 3 teaspoons almond milk (or your preferred kind of milk)
- 1 teaspoon vanilla extract
Method
Prep oven and muffin pan. Warm oven to 375°F. Line a 12-cup muffin pan with baking liners, or lightly grease with cooking spray. Keep nearby.
Purée the oats in a blender or food processor until they reach a flour-like consistency. Tip in in the baking soda, cinnamon, sea salt, ginger, nutmeg, and pulse a few more times until the mixture is evenly combined. Keep nearby.
Stir the ingredients. In a separate large mixing bowl, whisk together the eggs, milk, shredded carrots, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the oatmeal mixture in with the wet ingredient mixture, along with any skippable add-ins, and stir until the mixture is just combined. (Try to avoid over-mixing.)
Prep the baking cups. Portion the batter evenly into prepared baking cups. Then sprinkle a generous pinch of turbinado sugar on top of each cup of muffin batter, if you would like.
Roast Roast for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Lift from the oven and place the pan on a wire cooling rack until the muffins cool to room temperature.
Make the cream cheese drizzle. While the muffins bake, whisk together the cream cheese drizzle ingredients in a small mixing bowl until smooth. If the drizzle seems too thin, add in a few extra tablespoons of powdered sugar. If it is too thick, add in a tiny extra splash of milk.
Plate Once the muffins have cooled to room temperature, use a fork or a piping bag to top each muffin with your desired amount of cream cheese drizzle. Plate while it is hot, or move to an airtight container and refrigerate the muffins for up to 3 days or freeze for up to 3 months.
