Carrot Cake Muffins

Perfect for those days your craving a little cake!

Ingredients

  • 2 cups spelt flour
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1-1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp himalayan salt
  • 1/3 cup coconut oil (melted)
  • 1/3 coconut sugar
  • 2 eggs
  • 1/3 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple
  • 1/2 cup plain Greek yogurt
  • 1 cup raw toasted walnuts (chopped)

Directions

  • Preheat the oven to 350 degrees.
  • Prepare a 12 cup muffin pan with cupcake liners or rub with coconut oil.
  • In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg.
  • In a large bowl, whisk together the coconut oil, sugar, eggs, applesauce, and vanilla.
  • Add the carrots, pineapple, yogurt and 3/4 of the walnuts.
  • Stir until well is combined.
  • Slowly add the flour mixture to the carrot mixture and stir until everything is combined.
  • Evenly divide batter into the prepared liners and bake for 28-32 mins, or until a toothpick inserted into center comes out clean.
  • Place pan on a wire rack to cool.
  • Once cool, drizzle on icing.

For the icing

  • 1/3 cup cream cheese (softened)
  • 2/3 cup icing sugar
  • 1-2 Tbsp unsweetened almond milk
  • 1 tsp pure vanilla extract

Directions

  • Beat the cream cheese, icing sugar, and milk in a bowl until smooth.
  • Drizzle over top of the muffins.
  • Garnish with the remaining walnuts.

*Makes 12 servings ~ per serving  ~ 304 Calories, 34gr Carbs, 16gr Fat, 7gr Protein, 15gr Sugar, 4gr Fiber