CARROT CAKE MUFFINS


TOTAL TIME: 28 MINS


INGREDIENTS

Wet

1 medium mashed banana (or ~1/2 cup applesauce)

2 large eggs

¼ cup plain Greek yogurt

1 teaspoon vanilla extract

1/2 cup unsweetened almond milk

½ cup maple syrup

2 tablespoons melted coconut oil


Dry

1.5 cups white whole wheat flour

½ teaspoon baking powder

½ teaspoon baking soda

1.5 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

⅛ teaspoon salt

1 cup packed medium-grated carrots, moisture-removed*

1/2 cup chopped walnuts


For the glaze

1/2 cup powdered sugar

3 teaspoons water


METHOD

  1. First, preheat the oven to 350º and line a muffin tin with muffin liners. Set aside.

  2. Next combine wet ingredients. In a large mixing bowl, mash a medium banana until there are minimal to no lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well. Set aside.

  3. In a separate mixing bowl, combine dry ingredients.

  4. Add dry ingredients to the wet mix until smooth. Once combined, add the melted coconut oil and mix again.

  5. Transfer batter into muffin tin, filling each muffin about 3/4 of the way full (these are going to be big muffins!). You should get around 12-14 muffins.

  6. Bake muffins at 350ºF for 16-18 minutes.

  7. Remove from oven and let cool for 5-10 minutes in the muffin tin before transferring muffins to a cooling rack.

  8. While muffins are cooling, combine ingredients for the glaze. Once muffins have fully cooled (this is important), either dip the muffin tops into the glaze or drizzle your muffin tips with glaze.

  9. Either eat immediately (because who can wait) or set aside to allow the glaze to dry.


TIPS & NOTES

  1. If your carrots are extremely moist, ring out the moisture with a paper towel before adding them to the batter.

  2. Muffins will last stored in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.


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