Carrot Cake Muffins
Cuisine: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • ½ cup coconut oil, melted and cooled
  • ½ cup + 3 tbsp. pure maple syrup or honey
  • 2 eggs
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract
  • ½ cup unsweetened applesauce
  • ½ cup coconut sugar
  • 2 cups whole wheat flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup quick cooking oats
  • ½ tsp. cinnamon
  • ½ tsp. cardamom
  • ½ tsp. ginger
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • 1½ cups shredded carrots
  • 8 oz. cream cheese
  • Turbinado sugar for topping, optional
Instructions
  1. First, preheat the oven to 350 degrees F and line a muffin tin with muffin liners.
  2. 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.
  3. In a large bowl, whisk together oil, ½ cup maple syrup, eggs, vanilla extract, almond extract, applesauce, and coconut sugar.
  4. In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Add the carrots and mix to combine.
  6. In another bowl, beat together the cream cheese and syrup.
  7. 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.
  8. Bake for about 22-24 minutes and serve warm!
  9. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/carrot-cake-muffins/