Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent the batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray; I prefer this method.
Next add flour, baking soda, cinnamon, nutmeg, and salt to a medium bowl; stir to combine and then set aside.
In a separate large bowl, add carrots, maple syrup, olive oil, applesauce, egg, and vanilla. Whisk to combine wet ingredients then slowly stir in almond milk and flour mixture until just combined. Fold in nuts (plus coconut flakes and raisins if you’d like). Divide batter evenly among muffins cups or liners. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.
Once muffins are completely cool, you can make the cream cheese glaze: Place cream cheese in medium microwave safe bowl and microwave on high for 30-45 seconds or until cream cheese is somewhat warm and a little runny. Stir gently and add in powdered sugar, vanilla extract and a few tablespoons of milk; stir again until glaze reaches desired consistency; not too runny and not overly thick. Dip each muffin top into cream cheese glaze then place back on a wire rack. Sprinkle with extra chopped walnuts or coconut flakes if desired. Makes 12 muffins.
2 – Carrot Cake Weight Watchers Muffins
As the recipe name suggests, this recipe will make sure that you are not gaining too much weight even you make it every day. So, do not be afraid to try this one out. Also, it’s the easiest on our list, that’s saying something!
One box carrot cake mix
One cup of Yoplait 100 Greek yogurt (vanilla)
One cup water
How to Make:
Preheat the oven to 350.
Combine all the ingredients in a bowl.
Spray a mini muffin pan with cooking spray. Fill each cavity halfway.
Bake for about 10 minutes. The carrot cake muffins will be light and fluffy.
3 – Whole Grain Carrot Cake Muffins With Walnuts
The video down below will show how to make this recipe so you cannot mess up. It is very easy to follow, and the taste is phenomenal! We highly recommend that you try it at home. Watch the video down below!!
1 medium size banana, mashed
2 eggs, large
¼ cup Greek yogurt, plain
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk
½ cup maple syrup
1.5 cups white whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
1.5 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamon
⅛ teaspoon salt
1 cup finely grated carrots, packed*
1/2 cup chopped walnuts
For the glaze:
1/2 cup powdered sugar
3 teaspoons water
How to Make:
Preheat oven to 350º and grease or line a muffin tin with muffin liners. Set aside.
Start with the wet ingredients. In a medium/large size mixing bowl, mash a medium sized banana until there are minimal to no lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.
In a separate bowl mix dry ingredients together.
Add dry ingredients to the wet ingredients and mix. Once combined, add the coconut oil to the batter until fully mixed in.
Fill muffin liners about 3/4 of the way full. Repeat until batter is gone.
Place in the oven for 16-18 minutes.
Remove and let cool.
While muffins are cooling, mix ingredients for the glaze. Once muffins have cooled, dip the muffin top into the glaze and set aside to dry.
4 – Carrot Cake Oatmeal Muffins (Vegan And Gluten-free)
Oatmeal muffins always turn out to be good! That is exactly why you should try this recipe that has both carrot cake and oatmeal as the main ingredient. The taste when it served is just YUUUM!
2 cups old fashioned rolled oats
2 cups unsweetened vanilla almond milk
2 tablespoons apple cider vinegar
1 cup mashed banana (from about 2 bananas)
½ cup coconut oil, melted
1 cup grated carrot
1 teaspoon vanilla extract
½ cup coconut sugar
2½ cups oat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
½ cup raisins
½ cup chopped walnuts
How to Make:
Preheat the oven to 375 degrees. Oil and flour 12 muffin tins or line with paper or silicone liners.
In a large bowl, combine the rolled oats, almond milk, and apple cider vinegar. Allow to soak for at least 30 minutes.
Add the mashed bananas, coconut oil, grated carrot, vanilla extract, and sugar, and mix well.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
Add the flour mixture to the wet ingredients and stir until combined.
Fold in the raisins and walnuts.
Using a heaping ⅓ cup, fill 12 muffin tins with the batter.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5 – Carrot Cake Muffins Recipe With Cheesecake Fillings
We all love cheesecake but can’t really deal with the guilt that comes with eating it. But when if you can make it into a carrot cake muffin, you will free yourself of the guilt. Therefore, try this recipe and enjoy a great breakfast muffin.
For Carrot Cake Muffins:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar (firmly packed)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots (about 2-3 medium carrots)
For cream cheese filling:
10-ounce cream cheese softened
1/4 cup+1 Tablespoon sugar
1/2 teaspoon vanilla
For Streusel Topping:
1 cup all-purpose flour
2/3 cup granulated sugar
1 /2 cup unsalted butter melted
1 teaspoon cinnamon
1/4 teaspoon salt
For the Glaze:
1 Teaspoon milk
1/4 cup powdered sugar
How to Make:
Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside.
To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1/2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
To make the filling beat the cream cheese, vanilla, and sugar until smooth, set aside.
To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins.
In a small bowl, whisk together the eggs, water, and oil.
Stir the egg mixture into dry ingredients, then fold in grated carrots and stir well to combine.
Drop about 1 1/2-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling, cover with carrot batter to fill the cups 3/4 full, then top with streusel topping and bake about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.
Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.
To make the glaze, stir well 1 tablespoon milk with 1/4 cup powdered sugar and drizzle over the muffins before serving.
Carrot cake muffin recipes aren’t the easiest to make. However, they can be the best ones for a breakfast meal. So, you should definitely try one out.
Let us know in the comments down below which recipe you think is the best. Also, if you have any other recipes to recommend, leave them in a comment down below!