Carrot Cake Muffins with Maple Cream Cheese Frosting
Updated: Nov 12, 2018
I am turning 26 toMorrow and for my family birthday dinner I made Carrot Cake muffins as my "cake." Since I cannot have refined sugar, anything acidic or chocolate than a lot of typically birthday favorites are out the window. I used to LOVE a great american cookie cake for my birthday. I was definitely missing that this past weekend but I did however have a strong competitor with the Rick's cake my parents were eating for my little sisters adoption birthday (torture right?) My dad, mom and boyfriend all ate one of my cupcakes and absolutely loved them. I really think that the Maple Cream Cheese is the KEY to making these muffins. They are great without the cream cheese but if you want something a little sweeter than I would recommend whipping up a batch of the frosting and just keeping it in the fridge. If you are looking for a healthy alternative to a birthday or special occasion treat than this recipe is for you. It is SO good. I even snuck two without icing into the Razorback game on Saturday. Thank goodness for big coats! My friends were laughing at me because you can almost guarantee I will have snacks. I just am so limited on what I can eat that having snacks is my only option for quick meal on the go. Make this recipe and let me know how you liked it!
2 cups Whole Wheat Einkorn flour or regular whole wheat flour (1 3/4 cup if using regular)
1 ½ teaspoons baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups peeled and grated carrots
½ cup pecans chopped (omit if nut free)
⅓ cup melted unrefined coconut oil
3/4 cup maple syrup
2 flax eggs* or regular eggs
1 cup plain Greek yogurt (sub applesauce if dairy free)
1 teaspoon vanilla extract
*Flax egg directions: 2 TBS of ground flax eggs mixed with 6 TBS of hot water. Stir well and place in the fridge for 15 minutes.
Preheat your oven to 425 degrees
Grease a muffin tin (1 tin has yields 12 muffins) ( I used 2 because it made 16 cupcakes)
In a large bowl combine your dry ingredients (flour, cinnamon, salt, baking soda, baking powder, nutmeg)
In another bowl combine your wet ingredients (start with melted coconut oil and maple syrup- MIX WELL) (add in flax eggs, greek yogurt and vanilla) mix well. Add in chopped pecans and shredded carrots.
*If your coconut oil starts solidifying just pop it into the microwave for 15 second intervals.
Combine the wet and dry ingredients and mix well.
Pour into the greased muffin tins
Bake for 12-15 minutes or until a tooth pick inserted in the middle comes out clean.
Let cool and ice with frosting.
Maple Cream Cheese Frosting
8 oz cream cheese (room temp)
1/4 cup pure maple syrup
Blend together in a mixer until it is thick like frosting!
Keep muffins refrigerated!