Healthy Carrot Cake Muffins
Healthy cake? Yup! Packed with whole grains, low on the sugar, and totally tasty, these healthy carrot cake muffins are a great breakfast option.
Servings: 12 regular muffins or 24 mini muffins
Calories: 310kcal
Ingredients
For the Muffins:
- 2 cups white whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 2 cups shredded carrots about 3 large
- ½ cup raisins
- ½ cup chopped walnuts
- 1 cup apple butter
- ¼ cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup melted butter or coconut oil
For the Frosting:
- 8 ounces cream cheese softened
- 2 tablespoons honey or maple syrup
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper cups or spray with cooking spray. Set aside.
- In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, carrots, raisins, and walnuts until well mixed. Set aside.
- In a small mixing bowl, combine the apple butter, honey or maple syrup, eggs, vanilla, and butter. Stir until smooth.
- Add the apple butter mixture to the flour mixture and stir to combine. Do not over mix (this results in tough muffins), a few lumps of flour are fine.
- Spoon the mixture into the prepared muffin cups, filling them ⅔ of the way. Bake in preheated oven for 15-20 minutes, or until the tops begin to crack and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely on a baking rack.
- Make the frosting by combining the cream cheese and honey or maple syrup until smooth. Spread onto cooled muffins.
Video
Nutrition
Serving: 1muffin | Calories: 310kcal | Carbohydrates: 41g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 497mg | Potassium: 226mg | Fiber: 4g | Sugar: 19g | Vitamin A: 3982IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
