Healthy Carrot Cake Muffins
These simple healthy carrot cake muffins are made with the classic deliciousness of moist, rich carrot cake without refined flour or sugar.
Servings 12 servings
Calories 299kcal
Ingredients
- 1.25 cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ tsp baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅛ tsp nutmeg
- ⅛ teaspoon ground cloves
- ⅛ tsp ginger
- ½ cup coconut sugar
- ½ cup maple syrup
- ½ cup unsweetened applesauce
- ½ cup melted coconut oil
- 1 tsp vanilla
- 2 large eggs
- 1 cup freshly shredded carrots do not buy pre-shredded carrots
- ½ cup walnut pieces
- ⅓ cup raisins
- 6 ounces cream cheese frosting I like Miss jones Dairy Free Brand
Instructions
- Preheat the oven to 350F and line a cupcake pan with cupcake liners
- Combine dry ingredients in a large bowl.1.25 cup whole wheat pastry flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ginger, ½ cup coconut sugar
- Whisk wet ingredients together.½ cup maple syrup, ½ cup melted coconut oil, 1 teaspoon vanilla, 2 large eggs, ½ cup unsweetened applesauce
- Add wet ingredients to dry ingredients until well combined, do not over mix. Fold in carrots, raisins, and walnuts.1 cup freshly shredded carrots, ½ cup walnut pieces, ⅓ cup raisins
- Add to the muffin pan filling each cupcake ½ way full, bake 16-22 minutes until an inserted toothpick comes out clean.
- Let cool completely, transfer to a serving platter, and add frosting. Garnish with walnut crumbles and cinnamon, or however you want to garnish or decorate!6 ounces cream cheese frosting
Nutrition
Calories: 299kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 155mg | Potassium: 191mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1826IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg