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Loaded {mini} Carrot Cake Muffins

Loaded {mini} Carrot Cake Muffins

These are probably my favorite muffins that I’ve ever made! My dad LOVES carrot cake so much that we usually make it for him for his birthday. However, carrot cake is not always the best for you or easiest thing to make so I’ve been thinking of other ways to incorporate carrot cake flavor into a better for you treat. During my baking class (almost 4 months ago), we made a lot of muffins using a basic muffin recipe. I used this basic recipe to create something that was a little bit healthier, had some more substance, and could help solve my carrot cake recipe conundrum. I was literally just playing around with the ingredients unsure of what the outcome would be when they were baked, but the result was AMAZING!!!!

Loaded {mini} Carrot Cake Muffins

They are so fluffy and moist, tons of carrot cake flavor, and are hard to keep your hands off of! The first time I made these, I made them following the recipe to make them mini. The second time I made them, I doubled the recipe to get 12 regular sized muffins to take with us to North Carolina when we went to see some friends of ours over 4th of July weekend. We had trouble keeping our hands off of them in the car, but the next morning when we ate breakfast, the 4 of us ate them all… maybe left 1 behind. Seriously, they are so addicting because the flavor is so perfect!

Loaded {mini} Carrot Cake Muffins

I am looking forward to making this recipe again using a flax egg so that they become VEGAN so I will keep y’all posted on how that experiment works out. Otherwise I might just have to bite the bullet and use an egg because this recipe is the bomb.com. Perfect to take for brunch, eat as a snack, or save for yourself. Store these in an airtight container for a couple of days (if they last that long) and also hold up well in the fridge (although not required).

Loaded {mini} Carrot Cake Muffins

Loaded {mini} Carrot Cake Muffins

Makes 12 mini muffins. Double the recipe to get 12 regular sized muffins!

*Note: Make these VEGAN: increase baking powder to 1/2 teaspoon and replace egg with 1 flax egg. Mix all the same way.

Ingredients:

3/4 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 egg
1/2 cup sugar
1/2 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/4 cup almond milk
1/2 cup each of grated carrot, shredded coconut (sweetened or not), chopped walnuts, rough chopped raisins

Maple glaze: 1 cup powdered sugar, 2 tablespoons maple syrup. Whisk together. Add teaspoon by teaspoon of water if needed to make a paste. Set aside

Pre-heat oven to 350

1. Combine dry ingredients in a bowl and set aside.
2. Beat sugar and coconut oil together until combined. Beat in egg, almond milk, and vanilla extract until smooth. Add in all dry ingredients at once and mix until just combined.
3. Stir/fold in carrot, coconut, walnuts, and raisins
4. Grease a mini muffin tin and drop by the tablespoon into the tin. Bake for 12-14 minutes until done.
5. Let muffins rest for 5 minutes before removing to a cooling rack with tin foil below it. Using a pastry brush (or spoon), cover each muffin with maple glaze. Let sit until glaze is hard.

 

Loaded {mini} Carrot Cake Muffins

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