Healthy Carrot Cake Muffins
Where are my carrot cake lovers?! Come one, come all to this amazing healthy carrot cake muffin recipe! Easter is right around the corner and that means: Carrot Cake! A springtime classic, mixed with beautiful spices and aromas that make your home smell like a delicious masterpiece! Growing up, my Dad loved carrot cake. It was his favorite cake and I loved making it for him as I got older. I came to love the flavors and mixture of spices paired with the sweet and tangy cream cheese frostings. Now, as Easter quickly approaches, I wanted to try a healthy spin on an Easter classic!
First, I wanted to make sure these muffins were easy, simple, and available for any baking experience level. At the Heaping Harvest we want to make baking accessible to anyone, and this recipe does just that! Second, they are easily interchangeable: add whatever additives are your favorite (ie. raisins, nuts, chocolate chips, etc.)! Growing up, I would pick out all the raisins from Carrot Cake… this recipe allows you to make the exact muffin you want, minus or plus your favorite additions! Personally, I love no additives in my muffins. That’s why I focused on the base of this recipe because anything added will simply enhance it. Thirdly, the cream cheese frosting is totally optional which gives everyone the choice to make these muffins as healthy or as sweet as desired. Yet again, the base of this recipe is AMAZING, so anything added will simply elevate it even more!
When baking muffins you always want to focus on making sure your ingredients are mostly room temperature and that you do not over-mix the batter. Since this recipe includes grated carrots… here’s a huge time saving tip: process your carrots in a food processor. This is so much easier than trying to grate every carrot and develops a very consistent carrot texture. If you don’t have a food processor, simply use a blender and pulse the vegetable. Grating is also great but takes more time!
Overall, I hope these carrot cake muffins bring you joy and allow you to enjoy the wonderful flavors that the Easter season brings!
These Muffins are:
The perfect for all carrot-cake lovers!
Can be made with or without certain additives of your choice!
Great for a healthy Easter breakfast or lighter dessert!
The perfect balance of wonderful spices and sweetness
An optional cream cheese glaze to elevate these beauties even higher!
Without further adue, here is a spring time special for all my carrot cake lovers out there! Enjoy & make sure you grab a few bites while it’s fresh out of the oven!
Healthy Carrot Cake Muffins
Time: 20 Minute Prep + 15 Minutes Cooking | Serves: 12 Muffins
Ingredients:
1 cup whole wheat flour
1 cup old-fashioned oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon sea salt
1 1/2 cups shredded carrots
2 eggs
1/2 cup milk of your choice (whole milk, almond milk, anything works!)
1/2 cup pure maple syrup
3 tablespoons melted grass-fed butter
1 1/2 teaspoons pure vanilla extract
2/3 cup of optional add-ins: Raisins, walnuts, pecans, chocolate chips, etc!
Optional Cream Cheese Glaze:
1/3 cup cream cheese
1/4 cup powdered sugar
1-2 tablespoons milk of your choice (add more or less depending on how thick you want your glaze!)
1 teaspoon pure vanilla extract
Directions:
Preheat your oven to 375 degrees F. Grease a muffin pan or place muffin cups in your pan!
Next, in a medium bowl, whisk together flour, oats, baking powder, baking soda, spices, and salt together until well incorporated.
Next, shred your carrots using a cheese grater, or simply place in a food processor until shredded and no chunks are throughout. You want the carrots to be pretty fine. Set carrots aside.
Next, in another small bowl, whisk together the eggs, milk, syrup, melted butter, and vanilla extract until well incorporated. Set aside.
To the flour mixture, add the grated carrots and mix until they are all well coated in the flour. Next, add any optional additions such as walnuts, raisins, or chocolate chips, if desired. Pour the wet ingredients into the dry ingredients and mix until all combined but taking care not to over mix.
Using a cookie dough scoop, scoop the batter into the baking cups. Place in the oven to cook for 13-15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let muffins cool before adding the optional glaze.
To make the optional glaze, simply combine the cream cheese, powdered sugar, milk, and vanilla extract. Add extra milk depending on how thick you’d like the glaze. Spoon/drizzle the glaze onto the top of the muffins.
Enjoy as a sweet breakfast treat or as a wonderful, healthy Easter dessert!
King Arthur Flour
If you follow me on Instagram, you know I love King Arthur Flour! I believe this brand of flour is the most consistent, high quality, and affordable flour on the market. It makes baked goods come out totally consistent, moist, and even. It’s also a family company that has been milling flour for years. Highly recommend their whole-wheat flour, bread flour, or all-purpose non-bleached flour for all your baking needs!
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