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Healthy Carrot Cake Muffins

  • Author: Nancylynn
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 36 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

The BEST Healthy Carrot Cake Muffins made from a mixture of almond and oat flour!  Topped with a lightened up “Cream Cheese” frosting and made with your favorite mix-ins. If you are a carrot cake fan, you will LOVE these muffins!


Ingredients

Scale

Muffins: 

1  cup + 2 T oat flour (don’t have oat flour?  Make your own by grinding oats in your food processor or blender!)

1 cup packed almond flour 

1/4 teaspoon salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger (optional)

1 teaspoon baking soda

2 eggs at room temperature 

1/2 cup pure maple syrup

1 teaspoon vanilla extract

1/2 cup unsweetened almond milk (or milk of your choice)

2 tablespoon coconut or avocado oil (melted if using coconut)

1 teaspoon apple cider vinegar (or fresh lemon juice)

Mix ins: 

1 ¼ cups of grated carrots (I used my food processor but you can grate them for smaller pieces) 

¼ cup of chopped nuts (walnuts or pecans are great)

½ cup raisins 

optional – ⅓ cup of crushed pineapple very well drained 

Frosting: 

6 triangles of Laughing Cow Creamy Light Cheese Wedges (sub Dairy Free Cream Cheese if dairy free)

½ tsp vanilla extract 

56 T Organic Powdered Sugar 


Instructions

  1. Preheat an oven to 350 degrees and line a cupcake tin with parchment liners.
  2. Mix oat flour, almond flour, salt, spices, and baking soda in a medium sized bowl.  
  3. In a separate small bowl, beat eggs, then whisk in maple syrup vanilla, almond milk, oil and apple cider vinegar. 
  4. Mix wet ingredients into the dry ingredients and mix just until combined – overmixing will affect the texture! 
  5. Fold in your mix-ins of choice.  
  6. Using a cookie scoop or ¼ measuring cup, scoop the batter evenly into 12 muffin tins.  
  7. Bake for 16-20 minutes or until a toothpick comes out clean and the muffins are set.  **If you use the pineapple, this may take a little longer. 
  8. While the muffins are baking,  combine laughing cow cheese, vanilla, and powdered sugar.  Whip the frosting lightly with a hand mixer or in a stand mixer.  You could also just use a whisk if you don’t have anything else. Allow frosting to  chill in the fridge.
  9. After muffins are done baking, allow them to cool completely before frosting or enjoying. This is especially important if you use the pineapple!
  10. Frost each cupcake with ~2 tsp of the frosting and enjoy!  These are also delicious without the frosting if you want a less sweet muffin.

Notes

Makes 12 Muffins

21 Day Fix: 1/2 YELLOW, 1/2 BLUE (it’s slight over this if you do nuts + frosting, but not enough to count), 1/2 TSP, 1/3 PURPLE SWAP (raisins), 2 sweetener tsp (3-3.5 if you do frosting) per muffin

WW:

Muffins w/ just carrots – Green, Blue, Purple – 5 points (per muffin)

Muffins w/ carrots + walnuts –  Green – 6 points, Blue – 5 points, Purple – 5 points (per muffin)

Muffins w/ carrots + raisins –  Green, Blue, Purple – 6 points (per muffin)

Muffins w/ carrots + pineapple – Green – 6 points, Blue – 5 points, Purple – 5 points (per muffin)

Muffins w/ carrots, walnuts, raisins, + pineapple – Green, Blue, Purple – 7 points (per muffin)

Frosting – Green, Blue, Purple – 2 points (for 2 tsp of frosting)

[WW points calculated using almond milk, avocado oil, and 5 1/2 Tbsp powdered sugar]

Keywords: Carrot Cake, Carrot Cake Muffins, Healthy Carrot Cake Muffins, Carrot Muffins, Healthy Carrot Cake, Healthy Cream Cheese Frosting