These carrot cake muffins bring all the cozy flavours of a classic carrot cake in a wholesome, easy-to-make muffin form. Made with whole wheat flour, naturally sweetened with maple syrup and banana, and packed with finely shredded carrots, these muffins are a nourishing treat that don’t compromise on taste.
Perfect for breakfast, a snack, or even dessert, they’re topped with a light cream cheese glaze that adds a touch of indulgence. Ready in just 30 minutes, these carrot cake muffins are as convenient as they are delicious!
Time: 30 minutes Serves: 12
Ingredients
Dry ingredients:
- 1 1/2 cups whole wheat flour (all purpose flour or all purpose gf flour also works!)
- 1 teaspoon bicarbonate of soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet ingredients:
- 1 cup finely shredded carrots (from about 2-3 carrots)
- 1/2 cup maple syrup
- 1 mashed ripe banana
- 1 egg
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1/2 cup milk (I used oat milk)
Optional ingredients to mix-in:
- 1/2 cup unsweetened desiccated coconut
- 1/2 cup raisins
- 1/4 cup chopped walnuts or pecans
For the glaze:
- 100g light cream cheese, softened
- 1/4 cup icing sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk, to thin glaze
Method
1. Preheat the oven to 175 degrees Celsius. Line a muffin tray with 12 liners and spray the inside with non-stick cooking spray to prevent the batter from sticking to the liners.
2. In a bowl add flour, bicarbonate of soda, cinnamon, nutmeg and salt and stir to combine.
3. In a separate large bowl, add carrots, maple syrup, banana, egg, oil and vanilla. Whisk to combine before slowly stirring in the milk and flour mixture until just combined.
4. Fold in your optional ingredients such as desiccated coconut, raisins or nuts.
5. Divide the batter evenly into the 12 muffin liners and bake for 18-20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
6. Allow to cool for 10 minutes then transfer the muffins to a wire rack to finish cooling.
7. Once the muffins are completely cool, you can make the cream cheese glaze by placing the cream cheese in a microwave safe bowl and heat on high for 10-20 seconds or until the cream cheese is warm and a little runny. Stir and add in the icing sugar, vanilla extract and 1 tablespoon of milk. Add more milk if necessary until the glaze reaches your desired consistency; not too runny and not too thick.
7 . Spoon the cream cheese glaze onto each muffin and then place back on the wire rack. Sprinkle with shredded coconut, cinnamon or walnuts/pecans.
Top tips
- Before adding the cream cheese glaze, you could freeze some of your muffins to enjoy another day
- You can mix and match your optional ingredients in these carrot cake muffins for a different flavour each time
For more sweet snacks, why not try my fruity flapjack recipe.
