Welcoming SPRING with carrot cake muffins made with good enough ingredients, you can enjoy them for breakfast!
I am one of those people who choose carrot cake over ice cream. I LOVE carrot cake and will almost always order it on a dessert menu if it’s an option. Carrots are a vegetable, so it must be healthier right?!
These carrot cake muffins are made with almond and coconut flour, coconut oil and sweetened with honey. The cream cheese topping is made with three ingredients: cream cheese, honey and vanilla extract! Cream cheese adds staying power to these to make for a balanced and nutrient-packed breakfast on the go.
If you make these, be sure to share with me on Instagram!
Carrot Cake Muffins
2018-03-21 11:56:05
Serves 10
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 2 eggs
- 1/4 cup coconut oil
- 1/3 cup honey
- 1/2 cup carrots, shredded
- Topping: 1/4 walnuts, chopped
Frosting
- 16 ounces cream cheese (room temperate)
- 1/3 cup honey
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350 F.
- Line a muffin tin with liners
- In a medium bowl, mix together dry ingredients and set aside.
- In another medium bowl, mix together wet ingredients except carrots.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold carrots into batter.
- Divide batter into 10-12 muffin tins.
- Bake muffins for 15-20 minutes.
- In a medium bowl, blend cream cheese, honey and vanilla with a hand mixer or KitchenAid mixer.
- Once muffins have completely cooled, spread frosting on top.
- Top muffins with walnuts and serve.
Nutrition By Mia https://nutritionbymia.com/
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