Carrot Cake Muffins
Ingredients
The Muffins
-
½
cup
raw pecans or walnuts
-
1 ⅓
cups
white whole wheat flour or whole wheat pastry flour
-
⅔
cup
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1 ½
teaspoons
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground cloves
-
¼
teaspoon
kosher salt
-
2
cups
packed coarsely grated carrots
-
⅓
cup
golden raisins
-
¼
cup
creamy almond butter or cashew butter
-
¼
cup
unsweetened applesauce
-
⅓
cup
honey
-
2
large
eggs
-
½ plus 2
tablespoons
unsweetened almond milk or milk of choice
-
1
teaspoon
pure vanilla extract
The Cream Cheese Frosting
-
4
ounces
reduced-fat cream cheese
-
¾
cup
powdered sugar
-
½
teaspoon
pure vanilla extract
-
½
teaspoon
finely grated lemon or orange zest (optional)
Instructions
- Preheat the oven to 350°F and toast the nuts on a baking sheet for 8-10 minutes.
- Increase the oven temperature to 400°F.
- In a mixing bowl, combine the dry ingredients: flours, baking powder, baking soda, spices, and salt.
- Add the grated carrots, golden raisins, and reserved chopped nuts to the dry mixture and fold gently.
- In another bowl, whisk together the almond butter, applesauce, honey, eggs, milk, and vanilla until smooth.
- Combine the wet and dry ingredients, mixing gently until just combined.
- Prepare a muffin pan with nonstick spray or liners and fill each cup about ¾ full.
- Bake for 14-16 minutes until muffins are golden and a toothpick comes out clean.
- Let the muffins cool for 5 minutes in the pan, then transfer to a cooling rack.
- For the frosting, beat together cream cheese, powdered sugar, vanilla, and zest until smooth.
- Frost the cooled muffins and sprinkle with remaining chopped nuts.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
244
Total fat
8g
Total carbohydrates
38g
Total protein
6g
Sodium
20mg
Cholesterol
32mg
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