Healthy Carrot Cake Muffins with Cream Cheese Glaze
 
Prep time
Cook time
Total time
 
Yes, you can have carrot cake for breakfast thanks to these nutritious muffins packed with whole grains and healthy fats. Freezer and waist friendly!
Author:
Recipe type: Muffins, Healthy, Cupcakes, Breakfast, Dessert
Serves: 12 muffins
Ingredients
  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup finely shredded carrots (about 2-3 carrots)
  • 1/2 cup pure maple syrup
  • 1 tablespoon olive oil
  • 1/3 cup natural unsweetened applesauce
  • 1 egg, slightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup Almond Breeze Almond Breeze Unsweetened Vanilla Almondmik Coconutmilk or Almond Breeze Unsweetened Almondmilk
  • 1/2 cup unsweetened shredded coconut flakes (optional and not included in nutrition info)
  • 1/2 cup raisins (optional and not included in nutrition info)
  • 4 oz reduced fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons Almond Breeze Unsweetened Vanilla Almondmik Coconutmilk or Almond Breeze Unsweetened Almondmilk
Instructions
  1. Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray; I prefer this method.
  2. Next add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside.
  3. In a separate large bowl, add carrots, maple syrup, olive oil, applesauce, egg and vanilla. Whisk to combine wet ingredients then slowly stir in almond milk and flour mixture until just combined. Fold in coconut flakes and raisins if you'd like. Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.
  4. Once muffins are completely cool, you can make the cream cheese glaze: Place cream cheese in medium microwave safe bowl and microwave on high for 30-45 seconds or until cream cheese is somewhat warm and a little runny. Stir gently and add in powdered sugar, vanilla extract and a few tablespoons of milk; stir again until glaze reaches desired consistency; not too runny and not overly thick. Dip each muffin top into cream cheese glaze then place back on wire rack. Sprinkle with coconut flakes if desired. Makes 12 muffins.
Notes
To make vegan: Replace egg with a flax egg by combining 1 tablespoon flaxseed meal and 3 tablespoons of water. Leave off cream cheese frosting and instead sprinkle tops with cinnamon and coarse sugar.

To make gluten free: Try using almond flour and 3 eggs instead of just one. I have not tried this option, but am quite certain it would work.

Important notes about nutrition: The nutrition information provided includes everything except raisins and shredded coconut. If you add both, your muffins will be around 200 calories of good nutrition.
Nutrition Information
Serving size: 1 muffin with cream cheese glaze Calories: 149 Fat: 3.5g Saturated fat: 1.3g Carbohydrates: 26.6g Sugar: 13.9g Fiber: 2.7g Protein: 3.2g
Recipe by Ambitious Kitchen at https://www.ambitiouskitchen.com/healthy-carrot-cake-muffins-cream-cheese-glaze/