Carrot Cake Muffins
These muffins are a healthy and delicious twist on everyone’s spring-time favorite...carrot cake! They are great for breakfast or a quick snack to grab on-the-go. They taste amazing by themselves or with nut butter spread on top! You can also make them into carrot cake cupcakes by adding homemade cream cheese frosting (found at the end of this recipe). This frosting is definitely more of a treat- great if you’re having guests to celebrate and need a quick and healthier dessert.
1 ½ cup spelt, white, or Bob’s Gluten Free flour
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon cinnamon
⅓ cup Xylitol (sugar replacement- has a lower glycemic index)
1/16 teaspoon uncut Stevia OR 2 tablespoons more Xylitol
½ cup applesauce (find one with the ingredients that list only apples)
⅓ cup olive oil (can substitute applesauce)
2 teaspoon apple cider vinegar
2 teaspoon pure vanilla extract
1 packed cup shredded carrot (200g)
Preheat oven to 350 degrees and place 9 cupcake liners in a muffin tin.
Combine all dry ingredients in a mixing bowl, then set aside.
In a large measuring cup, combine all liquid ingredients, including the shredded carrots.
Mix wet ingredients with dry, and immediately portion into the baking cups and place in the oven.
Bake 19 minutes, then allow the healthy carrot cake cupcakes to cool before removing them from the tray.
Cream Cheese Frosting
8 ounces cream cheese
4 ounces salted butter
2 cups sugar free powdered sugar
1 teaspoon pure vanilla extract
Let cream cheese and butter come to room temperature.
Beat all ingredients with a mixer or by hand. If too thick, slowly add water. If too thin, slowly add more powdered sugar.
Spread on cupcakes (muffins) and enjoy!