These moist Carrot Cake Muffins are made with contemporary carrots, ripe bananas, golden raisins and a flippantly sweetened cream cheese frosting. Good for breakfast or brunch.
Carrot Cake Muffins
These Carrot Cake Muffins take all the perfect components of basic carrot cake and provides them a healthful breakfast twist. They’re sweetened naturally with ripe bananas and monk fruit sweetener, filled with shredded carrots and golden raisins, and completed with a lightweight swirl of cream cheese frosting. Good together with your morning espresso, for a weekend brunch, or Easter morning. I’ve even examined them with gluten-free flour combine, they usually got here out simply pretty much as good. If you would like a cake recipe, attempt my Carrot Cake for dessert.
Why You’ll Love This Recipe
I like my carrot cake recipe and wished to make them into muffins as a substitute they usually turned out nice!
- Moist: These muffins use solely a bit of butter, however the grated carrots and mashed bananas forestall them from being dry.
- Good Option to Use Overripe Bananas: Have bananas going unhealthy in your counter? This recipe is a scrumptious solution to put them to good use.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free (if utilizing GF flour)
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What You’ll Want
Listed below are the components for these straightforward carrot cake muffins. See the recipe card under for the precise measurements.
- Flour: Use all-purpose flour or GF flour, like Cup4Cup, for gluten-free carrot cake muffins.
- Baking Powder and Baking Soda trigger the bread to rise and make it extra tender.
- Salt improves the flavour and texture and balances the sweetness.
- Taste: Use cinnamon or pumpkin pie spice and vanilla extract for taste.
- Bananas: The riper the bananas are, the sweeter the muffins will likely be, eliminating the necessity to add further sugar.
- Carrots: Grated carrots add moisture, plus fiber and vitamin A.
- Melted Butter for moisture
- Eggs bind every little thing collectively.
- Sweetener: Brown monk fruit sweetener has zero internet carbs and energy, however you can even use common brown sugar. These muffins are flippantly sweetened, so be happy so as to add extra sugar to fit your tastes.
- Combine-ins: Golden raisins and chopped walnuts add texture.
- Cream Cheese Frosting: 1/3-less fats cream cheese, vanilla extract, and powdered monk fruit (or powdered sugar)
How you can Make Carrot Cake Muffins
Mix moist and dry components to make this straightforward carrot muffin recipe. Simply ensure to not overmix the batter to make sure the perfect texture! See the recipe card on the backside for printable instructions.
- Whisk the dry ingredients (flour, cinnamon, baking powder, baking soda, and salt).
- Add the moist components (mashed bananas, grated carrots, melted butter, eggs, vanilla, and brown sugar) to a different bowl and whisk to mix. Stir within the raisins, walnuts, and dry components.
- Bake the Muffins: Pour the batter right into a muffin tin sprayed with nonstick cooking spray or crammed with liners. Switch to the oven and bake at 350°F for 20 to 23 minutes. To verify that they’re prepared, insert a toothpick into the middle of 1 to see if it’s clear. Let cool for five minutes, then switch to a wire rack.
- Make the Frosting: Add the cream cheese, vanilla, and monk fruit to a bowl and whip it with a hand combination till evenly mixed.
- Frost the Muffins: Unfold the cream cheese frosting over every muffin. Retailer any remaining frosting in an hermetic container within the fridge to make use of on fruit or toast.
Suggestions for the Greatest Carrot Cake Muffins
- Use overripe bananas–the spottier, the higher. They add moisture and pure sweetness.
- Finely grate your carrots in order that they soften into the muffin with out being stringy.
- Allow them to cool fully earlier than frosting, or the frosting will slide proper off!
Variations
- Fruit: Use unsweetened applesauce or drained canned crushed pineapple as a substitute of bananas.
- Need sweeter muffins? Add an additional quarter cup of monk fruit or brown sugar.
- Need much less sugar? Skip the frosting.
- Raisins: I like golden raisins greatest right here, however common ones or currants will work.
- Nuts: Substitute them with pecans and macadamia nuts.
- Nut allergy? Omit the nuts.
- Combine It Up: Swap walnuts or raisins for shredded coconut.
- Make It Mini: Pour the batter right into a mini muffin tin and bake for 10-13 minutes.
Serving Solutions
These carrot cake muffins are nice as a easy breakfast with espresso or as a part of your Easter or spring brunch unfold. Under are another dishes to serve with them, and you’ll try extra Easter recipes right here.
Storage
- How lengthy do carrot muffins final? Since these muffins have cream cheese frosting, you must refrigerate them in an hermetic container. They’ll last as long as 6 days.
- Can carrot muffins be frozen? Freeze the frosted muffins for as much as 3 months and thaw them within the fridge.
- How you can Serve: Eat them chilly or convey them to room temperature on the counter.
Extra Fast Bread and Muffin Recipes
For extra breakfast and brunch concepts, try my Baked Breads and Truffles assortment, plus these 5 scrumptious breads and muffins, for extra inspiration!
Yield: 12 servings
Serving Measurement: 1 muffin
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Preheat the oven to 350° F. Line a muffin tin with liners or flippantly spray with nonstick cooking spray.
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Add the flour, cinnamon, baking powder, baking soda, and salt to a medium bowl and whisk to mix.
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Add the mashed bananas, grated carrots, melted butter, eggs, vanilla, and brown sugar, to a big bowl. Whisk to mix. Add the raisins, walnuts and the dry components to the bowl and use a spatula to fold till simply mixed and also you see no extra streaks of flour.
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Divide the batter evenly into the 12 muffin cups, filling up about ⅔ of the way in which up. Switch the muffin tin to the oven to bake for 20-23 minutes, till puffed and a toothpick within the heart of a muffin comes out clear.
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Enable the muffins to chill within the pan for five minutes, then switch to a wire rack to chill fully.
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Whereas the muffins cool, make the frosting. Add the cream cheese, vanilla, and monk fruit to a bowl. Use a hand mixer to whip till evenly mixed, a few minute.
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To assemble, pipe or spoon frosting onto every muffin. Any remaining frosting will be saved in an hermetic container within the fridge and used to drizzle over fruit or unfold on toast.
Final Step:
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These muffins are flippantly sweetened, however you may add extra sugar to your style.
Serving: 1 muffin, Energy: 168 kcal, Carbohydrates: 30.5 g, Protein: 5 g, Fats: 7.5 g, Saturated Fats: 3.5 g, Ldl cholesterol: 46.5 mg, Sodium: 218 mg, Fiber: 1.5 g, Sugar: 7 g