If you look below, at the end of the recipe I have also included the Nutrition Information. I am not a calorie counter and do not advocate calorie counting; however, I have had several requests for Nutrition Info and also think that it is alright to look at the recipe analysis as an indication of how healthy and low-fat these muffins really are!
Carrot Cake Muffins with Cream Cheese Frosting
Carrot Cake Muffins
2 cups whole wheat flour or any gluten-free whole grain flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
¼ tsp nutmeg
1 tsp salt
2 cups carrots, grated
1 (4-ounce) jar carrot baby food
1 ½ cups unsweetened applesauce
1 cup unsweetened vanilla almond milk, skim milk or unsweetened soy milk
2 tsp pure vanilla extract
½ cup agave nectar, pure maple syrup or molasses
½ cup organic zero or sucanat
½ c walnuts
½ cup raisins, unsweetened
Preheat over to 350˚ F. Mist 24 muffin tins with olive oil or line with cupcake liners and set aside.
In a large bowl, combine dry ingredients – whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, salt.
In a medium bowl combine wet ingredients – grated carrots, carrot baby food, applesauce, milk, vanilla, sweeteners.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Combine the wet and dry ingredients until moist, do not over mix. Gently stir in walnuts and raisins.
Add batter to prepared muffin tins and bake for 45 – 55 minutes.
Cool completely before icing with cream cheese frosting.
Cream Cheese Frosting
4 oz neufatchel cream cheese, brought to room temperature
2 tbsp agave nectar, molasses or pure maple syrup
2 tbsp organic zero or fine sucanat (place sucanat in food processor for 30 seconds)
1 tsp vanilla extract
In a small bowl combine all ingredients and mix until combined. Spread on cooled muffins.
Nutrition Information for 1 muffin with approximately 1/2 tbsp frosting: Calories 111; Fat 3; Carbohydrates 20, Fiber 2, Sugar 7; Protein 3
Carrot Cake Muffins with Cream Cheese Frosting
Carrot Cake Muffins
2 cups whole wheat flour or any gluten-free whole grain flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
¼ tsp nutmeg
1 tsp salt
2 cups carrots, grated
1 (4-ounce) jar carrot baby food
1 ½ cups unsweetened applesauce
1 cup unsweetened vanilla almond milk, skim milk or unsweetened soy milk
2 tsp pure vanilla extract
½ cup agave nectar, pure maple syrup or molasses
½ cup organic zero or sucanat
½ c walnuts
½ cup raisins, unsweetened
Preheat over to 350˚ F. Mist 24 muffin tins with olive oil or line with cupcake liners and set aside.
In a large bowl, combine dry ingredients – whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, salt.
In a medium bowl combine wet ingredients – grated carrots, carrot baby food, applesauce, milk, vanilla, sweeteners.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Combine the wet and dry ingredients until moist, do not over mix. Gently stir in walnuts and raisins.
Add batter to prepared muffin tins and bake for 45 – 55 minutes.
Cool completely before icing with cream cheese frosting.
Cream Cheese Frosting
4 oz neufatchel cream cheese, brought to room temperature
2 tbsp agave nectar, molasses or pure maple syrup
2 tbsp organic zero or fine sucanat (place sucanat in food processor for 30 seconds)
1 tsp vanilla extract
In a small bowl combine all ingredients and mix until combined. Spread on cooled muffins.
Nutrition Information for 1 muffin with approximately 1/2 tbsp frosting: Calories 111; Fat 3; Carbohydrates 20, Fiber 2, Sugar 7; Protein 3
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1 comment:
I made the Carrot Cake Muffins this week. Much to my surprise, I LOVE the carrot cake part. Not a fan of the icing, could be that I used molasses in it. Will definitely make them again.
Next are the protein bars.
Thanks for the recipes!
Donna
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