This moist carrot cake muffin is made of fresh carrots, ripe bananas, golden raisins and lightly sweet cream cheese frosting. Suitable for breakfast or brunch.
Carrot cake muffin
This carrot cake muffin takes the best part of the classic carrot cake to provide a healthy breakfast twist. They are naturally sweet with ripe bananas and monk fruit sweeteners, and are finished with a light whirlpool of cream cheese frosting filled with crushed carrots and golden raisins. Perfect for morning coffee, weekend brunch or Easter morning. I even tested with gluten -free flour mixes, and they came out likewise. If you want a cake recipe, try a carrot cake for desserts.
Why I like this recipe
I like carrot cake recipes, and instead, I wanted to make a muffin and they turned out great!
- Moist: This muffin uses only small butter, but steel carrots and crushed bananas are not dry.
- The perfect way to use excessive bananas: Did the banana bad at the counter? This recipe is a delicious way to use it well.
- Dietary limit: Weight Watcher -friendly, vegetarian, gluten -free (when using GF flour)
I would like to see this carrot cake muffin recipe. Turn on the photo or video Instagram,,, Tiktokor Facebook. And definitely participate Skinny test community To see everyone cooking!
What you need
The material of this easy carrot cake muffin is as follows. See the recipe card below for accurate measurements..
- flour: Gluten -free carrot cake muffins use multipurpose flour or GF flour.
- Baking powder and baking soda The bread goes up and makes it softer.
- salt It improves flavor and texture and maintains a balance of sweetness.
- taste: Use cinnamon or pumpkin pie spices and vanilla extracts for taste.
- Banana: Every time the banana is cooked, the muffins are sweeter, so you don’t have to add sugar.
- carrots: Steel carrots add moisture and fiber and vitamin A.
- Melted butter For moisture
- egg Tie everything together.
- sweetener: Brown monk fruit sweeteners do not have pure carbohydrates and calories, but can also use regular brown sugar. This muffin is lightly sweet, so add more sugar to the taste.
- Mix in: Golden raisins and chopped walnuts add to the texture.
- Cream Cheese Fruits: Fat cream cheese, vanilla extract and powderic fruit (or powder sugar)
How to make carrot cake muffins
Combine wet and dried ingredients to create this simple carrot muffin recipe. To ensure the best texture, do not mix the dough! See the recipe card below for a printable direction.
- Brush off dry ingredientsS (flour, cinnamon, baking powder, baking soda and salt).
- Add wet ingredients (Mushed bananas, steel sheet carrots, melted butter, eggs, vanilla and brown sugar) stir and mix in other bowls. Stir raisins, walnuts and dried ingredients.
- Bake muffins. Spray the dough with a stick cuisine spray or pour into the muffin comedy filled with a liner. Move to the oven and bake for 20-23 minutes at 350 ° F. To see if you are ready, insert the toothpick into the center to see if it is clean. Cool for 5 minutes and then move to the wire rack.
- Wear sugar: Put cream cheese, vanilla, and monk fruit in a bowl and whip it with a hand mixture until it is equally combined.
- Muffin frost: Sprinkle cream cheese frosing on each muffin. Use all the sugars with the remaining sugar in the airtight container of the refrigerator for fruits or toasts.
Tips for the best carrot cake muffin
- Use Over Lipi Banana-Spoil tier, better. They add to the sweetness of moisture and nature.
- Cut carrots So they are not sticky and melt in muffins.
- Cool it completely before sugar professionalOr sugar protection will slip right away!
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- fruit: Instead of bananas, use an unparalleled apple sauce or drained canned crushing plate.
- Do you want a sweeter muffin? Add an extra quarter cup of Monk fruit or brown sugar.
- Do you want less sugar? Skid the sugar.
- Raisins: I like the most golden raisins here, but general raisins or raisins are effective.
- nuts: Replace with the pecan and macadamia nuts.
- Nut allergy? Omitted nuts.
- Mix: Change walnuts or raisins with crushed coconuts.
- Make it as a mini: Pour the dough into the mini muffin teen and bake for 10-13 minutes.
Provision offer
This carrot cake muffin is excellent as part of a simple breakfast, an Easter or a spring brunch spread with coffee. Here are other dishes that will be available with them, and you can see more Easter recipes here.
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- How long does carrot muffins last? This muffin has cream cheese frosting, so it should be refrigerated in a sealed container. They last for up to 6 days.
- Can you freeze carrot muffins? Freeze the frost muffins for up to 3 months and thaw in the refrigerator.
- How to serve: Eat cold or bring to room temperature at the counter.
Faster bread and muffin recipe
To see more breakfast and brunch ideas, check my baked bread and cake collection. 5 delicious bread and muffinsTo get more inspiration!
Product: 12 Serving
Serving size: 1 muffin
Preheat the oven to 350 ° F. Line the muffin teen with a liner or lightly spray stimulating cooking spray.
Mix flour, cinnamon, baking powder, baking soda and salt in an intermediate bowl and mix it.
Put crushed bananas, steel sheet carrots, melted butter, eggs, vanilla and brown sugar in a large bowl. Hairy to combine. Put the raisins, walnuts and dry ingredients in a bowl and fold them until they are mixed with spatula.
Squeeze the dough with 12 muffins cups and fill the road. Bake and swell for 20-23 minutes to move the muffin to the oven, and bake until the toothpick in the center of the muffin is clean.
Muffin cools for 5 minutes in a pan and moves to the wire rack to complete.
Wear sugar while the muffin cools down. Put cream cheese, vanilla and monk fruit in a bowl. Use a hand mixer to whip it until it is equally combined for about 1 minute.
Each muffin is assembled, pipe or spoon sugar. The remaining sugar protection can be stored in a sealed container in the refrigerator, which can be written over the fruit or sprayed on the toast.
Last stage:
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This muffin is lightly sweet but can add more sugar to the taste.
clothing material: 1 muffin,,, Calories: 168 Kcal,,, carbohydrate : 30.5 G,,, protein: 5 G,,, province: 7.5 G,,, Saturated fat: 3.5 G,,, Cholesterol: 46.5 Mg,,, sodium: 218 Mg,,, fiber: 1.5 G,,, sugar: 7 G
