Indulge in the delightful flavors of these Carrot Cake Muffins, a nutritious twist on the classic recipe. Bursting with fresh carrots, raisins, walnuts, and oats, these muffins offer a delectable taste while providing essential vitamins, antioxidants, and dietary fiber.

Carrots are a star ingredient in these muffins, known for their rich content of beta-carotene, an antioxidant that the body converts into vitamin A. This vitamin is vital for maintaining healthy skin, vision, and a robust immune system. Incorporating carrots into your diet not only supports these essential functions but also adds natural sweetness and moisture to baked goods, making them a healthier alternative to sugar-laden treats.

These muffins are also packed with heart-healthy oats and walnuts. Oats are a great source of soluble fiber, which can help lower cholesterol levels, improve blood sugar control, and promote a healthy gut. Walnuts, on the other hand, are rich in omega-3 fatty acids, which are essential for brain health and reducing inflammation. Together, these ingredients make these Carrot Cake Muffins not just a delicious treat but also a nourishing choice for any time of the day.

Ingredients

For the Muffins part:

• 250 g raw shredded carrots
• 45 g (1/4 cup) dried raisins
• 30 g (1/4 cup) chopped walnuts
• 2 tbsp. coconut oil
• 3 tbsp. maple syrup
• 1 cup old-fashioned rolled oats
• 1/4 tsp pumpkin spice or cinnamon
• A pinch of salt (optional)
• 1/2 tsp baking powder
• 10 g shredded raw carrot (for garnish)
• 7 (10 g) walnut halves (for garnish)

For the whipped cream cheese mixture:

• 100 g cream cheese (dairy or non-dairy)
• 2 tbsp. maple syrup
• 2 to 3 tbsp. milk (dairy or non-dairy)

Directions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with silicone or paper baking cups.
2. In a large bowl, combine shredded carrots, raisins, chopped walnuts, coconut oil, maple syrup, rolled oats, baking powder, pumpkin spice, and a pinch of salt. Mix until all ingredients are well combined.
3. Spoon the muffin mixture into the prepared baking cups, filling each to the top. The batter won’t rise much during baking.
4. Bake the muffins for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
6. In the meantime, prepare the whipped cream cheese mixture by combining cream cheese, maple syrup, and milk in a bowl. Whip until smooth and creamy.
7. To garnish the muffins, top each with a dollop of whipped cream cheese. Sprinkle shredded carrot on top for extra crunch and place a walnut half on each muffin for an elegant finish.
8. Serve the carrot cake muffins fresh and enjoy!

Prep Time

• 30 minutes Prep
• 30 minutes Baking

Nutritional Information (Per 1 Serving):

• Energy: 217 calories
• Protein: 4.63 g
• Fat: 12.77 g
• Carbohydrates: 27.6 g
• Fiber: 3.4 g

Storage

• Store your muffins in an airtight container in the refrigerator for up to 1 week.

Notes

• These muffins pair well with a hot cup of coffee or tea for a delightful treat any time of day. Enjoy for breakfast, as a snack, or dessert!