Healthy Carrot Cake Muffins
These carrot cake muffins are healthy, delicious, gluten-free, and easy to make! You will definitely be craving more.
Servings: 12 muffins
Equipment
- Blender
- Muffin tray
- Cupcake liners
- Hand mixer
Ingredients
- 2 cups oat flour
- 2 eggs
- 1/2 cup organic coconut sugar
- 1/4 cup organic coconut oil
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 cup grated carrots
- 1/2 cup chopped walnuts
For the icing
- 225 grams of organic soft cheese
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- A handful of chopped walnuts or pecan (optional)
Instructions
- Preheat the oven to 175*C
- Add all ingredients apart from the carrots and walnuts to a blender. Once blended, fold in the grated carrots and walnuts with a spoon
- Equally, distribute the batter in the muffin liners in the muffin tray and shake the tray so the batter is evened out
- Place in the oven and cook for 20-25 minutes (use a skewer to see if the muffins are cooked. If the skewer comes out dry then it is cooked)
- Let the muffins cool down. Once it is cooling down, add the soft cheese to a bowl and mix with a hand mixer until soft. Then pour the maple syrup and vanilla and mix until it thickens.
- With a tablespoon, top the muffins with the icing and add some chopped nuts on top.
- Enjoy!