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healthy carrot cake muffins
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Healthy Carrot Cake Muffins

Stella Drivas
These carrot cake muffins are easy to make in your blender and have an incredible texture. They are sweetened with dates and a small amount of maple syrup for that healthy breakfast or snack!
Servings: 12
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Equipment

Ingredients
 

Optional Frosting:

  • 6 oz (170 g) cream cheese, room temp
  • 1/4 cup (50 g) Greek yogurt, room temp
  • 2 tbs maple syrup, room temp
  • 1/2 tsp vanilla extract
  • Optional garnish: crushed pecans

Instructions
 

  • Preheat oven to 350℉. Spray a 12 slot muffin tray with olive oil.
  • In a blender, pulse together the oats, coconut shreds, dates, olive oil, eggs, carrots, syrup, vanilla, baking soda, cinnamon, nutmeg and salt until mostly broken down and a thick batter forms. Divide the batter evenly on to your muffin tray filling each slot about half way. Bake for 16-18 minutes or until toothpick comes out clean. Allow to set in pan for 10 minutes and then transfer to a wire rack.

Frosting:

  • In a medium bowl using an electric hand mixer, beat together the cream cheese, yogurt, syrup, vanilla and beat until smooth. Spread frosting on to the tops of COMPLETELY COOLED MUFFINS. Top with crushed pecans.

Notes

You may also like these Healthy Carrot Cake Cookies
  1. Store leftovers in an airtight container in your fridge for up to 4 days.
  2. You can use honey instead of maple syrup.
  3. If you don't like coconut shreds, just use more oats.
  4. The shredded carrots should be about 2 cups total. 
  5. Nutritional info includes the frosting.
Calories: 265kcal, Carbohydrates: 31g, Protein: 4g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Cholesterol: 42mg, Sodium: 211mg, Potassium: 295mg, Fiber: 3g, Sugar: 20g, Vitamin A: 3042IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg
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