My favorite cake is carrot cake. Oh man! It’s just so good and these muffins taste so much like a piece of carrot cake, without the cream cheese frosting. So, do like I did for Oakley’s birthday, and turn them into cupcakes by frosting them with some homemade or store- bought cream cheese frosting.
You’ll just have to look at the ingredients for yourself to see how packed these little babies are with superfoods. Every ingredient has numerous health benefits. They are also gluten free, being made with almond flour.
They are dense, moist, amazingly textured, and so so tasty everyone will be asking you for the recipe. This is one of the sweets recipes that is healthy that actually taste delicious!
I call these Morning Glory Muffins in my cookbook, “Southern Fried Skinnyfied.” However, I think Carrot Cake muffins describes them better!
This recipe makes 12 regular sized muffins or 24 mini muffins.
Carrot Cake Muffins
Course: Breakfast, DessertDifficulty: Easy12
servings10
minutes30
minutes123
kcalIngredients
1/2 cup cooked, mashed sweet potato
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup honey
1/4 cup shredded carrots
2 eggs
3/4 cup almond flour
1 tablespoon cinnamon
1 tablespoon vanilla extract
1 tablespoon baking powder
Directions
- Preheat oven to 350.
- Combine all ingredients in a large mixing bowl, mixing well.
- Coat muffin tin with non-stick cooking spray or use paper lines and divide batter among muffin cups.
- Bake for 28-30 minutes for regular sized muffins or 18-20 minutes for mini muffins. Toothpick inserted should come out clean.
- If making cupcakes, let cool and then top with cream cheese frosting.
Recipe Video
Notes
- Calories are calculate for muffins not cupcakes.
