Healthy Carrot Muffins

My healthy carrot muffins are super moist and fluffy and topped with a healthy cream cheese frosting. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon all spice
1/4 cup maple syrup
3 large eggs
4 tablespoon coconut oil softened (can use butter)
1 cup carrots shredded
1/4 cup walnuts optional

Cream cheese frosting

4 oz cream cheese softened
2 tablespoons Greek yogurt
1 1/2 tablespoons maple syrup

Instructions

Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill with muffin liners and set aside.
In a large mixing bowl, mix together the almond flour, baking soda, salt, cinnamon, and allspice. Next, add the maple syrup, eggs, and coconut oil. Fold through your carrots and walnuts.
Distribute the batter amongst the 12 muffin tins. Bake for 20-22 minutes or until a skewer comes out mostly clean.
Remove from the oven and allow to cool in the pan completely, before frosting.
To make the frosting, beat together the cream cheese, yogurt and maple syrup until fluffy.

Video

Notes

TO STORE: Leftover muffins should be stored in an airtight container in the fridge for 4-5 days.

TO FREEZE: Transfer muffins to a freezer-safe container and freeze for up to three months.

Nutrition