Carrot Cake Muffins

One of my favorite things to have for breakfast the morning after Easter is a slice of carrot cake with a cup of coffee. I know, I know, it’s not at all a healthy breakfast option, but as a once-a-year treat I do love it! But if I want to enjoy carrot cake for breakfast more than once a year, I make these healthy carrot cake muffins. They’re naturally sweetened with honey or maple syrup, applesauce, and coconut sugar and I put in some quick cooking oats for fiber. Filled with lots of warm spices like cinnamon, cardamom, ginger, and nutmeg as well as a cream cheese filling, they’re a perfect breakfast treat. Plus, since it’s packed with shredded carrots, you’re adding plenty of shredded carrots, you’re getting a bit of your daily requirement of veggies too.

Ingredients for Carrot Cake Muffins

• Oil: I use melted coconut oil, but any oil will work
• Pure maple syrup or honey: It’s important to use pure maple syrup, not an artificial syrup. Using this would cause issues with density and rise in the muffins.
• Eggs: I have not tried this muffin recipe with flax eggs but I do believe they would work and be slightly denser. For the perfect fluffy texture, use regular eggs.
• Vanilla and almond extracts: If you know, you know! A little almond extract in baked goods takes them to the next level.
• Unsweetened applesauce: Used to incorporate natural sweetness and as a binder.
• Coconut sugar: I love the caramelly notes from coconut sugar and that it’s a natural sweetener, but brown sugar will also work in this recipe.
• Shredded carrots: Be sure to follow my tips below to get your carrots to the perfect consistency.
• Whole wheat flour: I like using whole wheat flour for my morning muffins for increased fiber.
• Baking powder and baking soda: Both are necessary for the perfect texture.
• Quick-cooking oats: I love the texture that oats add to these muffins!
• Salt: Always necessary to balance the sweetness.
• Spices: cinnamon, cardamom, ginger, and nutmeg are all used in this recipe.
• Raw or Turbinado sugar (optional): Sprinkled on top, this helps give you a crunchy topping.
• Cream cheese: What is carrot cake without cream cheese frosting? A dollop of cream cheese right in the middle is the finishing touch.

How to Make Carrot Cake Muffins

• First, preheat the oven and line a muffin tin with muffin liners. I like using these tulip liners for taller muffins!
• Next, prepare your carrots. Peel and chop into large pieces and shred using a food processor with the shredding attachment. Then remove the carrots, add the regular food processor blade, and return the shredded carrots to the food processor. I know this is an extra step, but it really helps give the carrots the perfect texture! Pulse the carrots a few times to break into tiny bits, using a spatula to scrape down the sides as needed. We need the carrots to hold their shape, not make carrot juice. This will only take 3-5 pulses.
• In a large bowl, whisk together oil, maple syrup, eggs, vanilla extract, almond extract, applesauce, and coconut sugar.
• In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt.
• Add the dry ingredients to the wet ingredients and mix until just combined. Add the carrots and mix to combine.
• In another bowl, beat together the cream cheese and syrup.
• Place a spoonful of batter into the bottom of each muffin liner, followed by a dollop of the cream cheese mixture. Top with another scoop of the batter. Sprinkle with turbinado sugar, if using. Bake for about 22 minutes and enjoy warm!

These carrot cake muffins are so delicious served warm with a mug of coffee or tea. I’d make these any time of the year and my kids love them too!