Carrot Cake Muffins
My husband Brent and I are so excited to prepare for the release of our healthy COOKBOOK/DEVOTIONAL on October 15, 2020! Our book will be available for you right on Amazon!
This is a goal that I have had on my heart for the past 5 years, but finally decided at the end of last year while my husband was away in military training for 3 months, that it was time to stop dreaming about my goal and I needed to take action to make my dream become reality!
I am excited to deliver a recipe for you to give you a sneak peek of what will be in our book!
I try to hide vegetables wherever I can in my food! That is one way I get my really picky child to eat them! And the kids do not think twice when I offer a “treat” after supper, so this mama is secretly winning as they take me up on my offer!
I honestly love this recipe without the icing, but if you feel you “NEED” to have it, I am sharing a “health-ier” icing recipe added for you!
Makes approximately 12 muffins
- 1 1/2 cups almond flour
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon Himalayan salt
- 1/2 cup raw honey
- 1 egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened applesauce
- 1 cup finely shredded carrots (about 3 medium carrots)
Ingredients for icing:
- 8 ounces light cream cheese
- 4 tablespoons pure maple syrup
- 1 ½ teaspoon pure vanilla extract
- 1 ½ teaspoon cinnamon
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or a silicone muffin tray.
- In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Make a small well in the center of the dry ingredients and add the honey, egg, vanilla, and applesauce.
- Stir ingredients together until just combined and there are still some spots of flour remaining.
- Fold in the shredded carrots just until combined.
- Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
- While cupcakes are cooling, prepare the frosting: In a medium bowl, beat together the cream cheese, maple syrup, vanilla and cinnamon until smooth and whipped.
- Once the muffins are completely cooled, you can then add the icing. To ice the muffins neatly, you can simply get a plastic sandwich baggie and snip the corner of the end, put the frosting inside, and squeeze it out onto the cupcake.
These muffins will freeze well and keep if covered at room temperature (without icing) or refrigerated (with icing) for 3 days.