Description
These Healthy Carrot Cake Muffins are a delicious and nutritious twist on the classic carrot cake, packed with wholesome oats, shredded carrots, and warm spices. Naturally sweetened with maple syrup and topped with a creamy, light cream cheese drizzle, they make an ideal snack or breakfast treat that’s both satisfying and guilt-free.
Ingredients
Dry Ingredients
- 2 3/4 cups old-fashioned oats*
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 eggs
- 1 cup unsweetened plain almond milk (or your preferred kind of milk)
- 1 cup (5 ounces) shredded carrots
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
Optional Add-Ins
- 2/3 cup chopped pecans or walnuts, raisins, shredded coconut, or chocolate chips*
Toppings
- Coarse turbinado sugar (optional)
- 1/3 cup low-fat cream cheese, room temperature
- 1/4 cup powdered sugar, sifted
- 2 to 3 teaspoons almond milk (or your preferred kind of milk)
- 1 teaspoon vanilla extract
Instructions
- Prep oven and muffin pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with baking liners or lightly grease it with cooking spray to prevent sticking. Set aside.
- Purée oats: Place the old-fashioned oats into a blender or food processor and blend until they reach a fine, flour-like consistency. Add baking soda, ground cinnamon, sea salt, ginger, and nutmeg, then pulse a few more times to evenly combine the dry ingredients. Set this oat flour mixture aside.
- Mix the ingredients: In a large mixing bowl, whisk together the eggs, almond milk, shredded carrots, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well combined. Gently fold the oat flour mixture and any optional add-ins like nuts, raisins, or chocolate chips into the wet ingredients, stirring just until incorporated to avoid over-mixing.
- Prep the baking cups: Evenly portion the muffin batter into the prepared muffin cups. If desired, sprinkle a generous pinch of coarse turbinado sugar on top of each to add a slight crunch and sweetness.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and transfer it onto a wire cooling rack, allowing the muffins to cool to room temperature.
- Make the cream cheese drizzle: While the muffins bake, whisk together the low-fat cream cheese, powdered sugar, almond milk, and vanilla extract in a small bowl until smooth and creamy. Adjust the consistency by adding extra powdered sugar if too thin, or a splash of milk if too thick.
- Serve: Once the muffins have cooled completely, top each muffin with the cream cheese drizzle using a fork or piping bag for a decorative finish. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Notes
- For the oat flour, make sure to pulse until fine to create a light texture in the muffins.
- You can substitute almond milk with any other preferred milk, dairy or non-dairy.
- Add your favorite mix-ins for variety, such as nuts, raisins, shredded coconut, or chocolate chips.
- The turbinado sugar on top is optional but adds a delightful crunch and sweetness.
- If storing, reheat muffins gently in the microwave or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
