Healthy muffins! That flavor like carrot wedding cake! Oh, I think this might just be a fantasy come true.

2 years agoTruth be told, carrot wedding cake gets me each and every time. I fell in love with it a couple of years ago and my craving for wedding cake has quadrupled since that time. I can’t overcome the spices, flavor, which thick-n-creamy cream mozzarella cheese frosting that pairs so wonderfully with the wedding cake. I’m not sure it gets better.
But wait, it can. Because you will officially possess carrot wedding cake for breakfast time in muffin form. I know, it’s most likely not quite the same, but my goodness would it crush a carrot cake craving like no other.
In fact, I’ve been wanting to tell you about these for a couple weeks; believe me everyone I’ve been around me has had their fair talk about of muffins when i tried time and time again to master the recipe. Basically shoving muffins down everyone’s neck. Pleasant, right?
In all seriousness, these muffins are packed with good-for-you ingredients. Here are some highlights:
White Whole Wheat Flour: Same dietary benefits as whole wheat grains, but much lighter in flavor and texture. You can generally find it at your neighborhood grocer. If you can’t, try searching for whole wheat pastry flour.
Pure Maple Syrup instead of Sugar/Honey: I favor maple syrup to honey after scanning this interesting content comparing the two.
Unsweetened Applesauce rather than excess oil: I love cooking with applesauce because it gives baked goods a good texture without having to use just as much oil. Even though I use several tablespoons of healthful oil in this formula, I didn’t want to buy to be filled with fat. Another healthy fats come from walnuts/pecans.
Almond Breeze Unsweetened Vanilla Almond Coconut Dairy: Perhaps you have ever tried these things? It is amazing! I love the flavor of the almond coconut dairy and the fact that it’s filled with vitamin supplements and calcium. Cooking with it adds a nice flavor towards the muffins. If you cannot find it or don’t like coconut flavor, try Almond Air flow almond dairy instead!
Other optional add-ins: Try adding coconut, raisins or pineapple to these muffins. I remaining them as optional as I feel like everyone prefers their carrot cake differently.
Certainly I didn’t are the cream cheese glaze simply because healthy, but it’s actually quite delicious on top of the muffins. Plus it’s only a tiny quantity. If you want though, you could leave off and revel in them as is usually.
A quick note: The muffins really do get better after sitting within an airtight container for a time; they sweeten up a bit and get super soft. Served using a big cup of almond milk and a aspect of zero guilt.
Calorie consumption: 170
Fat: 7g
Sugars: 25.1g
Sugar: 13.4g
Dietary fiber: 2.2g
Proteins: 3.9g
Prep period:
10 mins
Cook time:
20 mins
Total time:
30 mins
1 1/2 cups white whole wheat flour or whole wheat grains pastry flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 cup pure maple syrup
2 tablespoons essential olive oil
1 egg, slightly beaten
1 teaspoon vanilla extract
1/2 cup Almond Breeze unsweetened coconut almond milk or Almond Air flow unsweetened almond milk
1/4 cup finely chopped walnuts or pecans
1/2 cup unsweetened shredded coconut flakes (optional and not included in nutrition info)
1/2 cup raisins (optional rather than contained in nutrition info)
4 oz reduced fat cream parmesan cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons Almond Breeze unsweetened coconut almond milk or Almond Air flow unsweetened almond milk
Preheat oven to 350 levels F. Line 12-cup muffin skillet with liners and spray the within with nonstick cooking food spray to prevent batter from sticking to the liners. You can also omit the liners and generously aerosol the muffin pan with nonstick cooking food spray; I prefer this method.
Following add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; mix to combine after which set aside.
In another large bowl, add carrots, maple syrup, essential olive oil, applesauce, egg and vanilla. Whisk to combine wet ingredients then slowly stir in almond dairy and flour blend until just combined. Fold in nut products (plus coconut flakes and raisins if you’d like). Divide batter evenly between muffins cups or liners. Bake for 18-20 mins or until toothpick put in to the middle happens clean. Allow to cool for ten minutes in pan after that transfer muffins to a wire rack to complete cooling.
Once muffins are completely cool, you can make the cream mozzarella cheese glaze: Place cream mozzarella cheese in moderate microwave safe bowl and microwave in high for 30-45 mere seconds or until cream cheese is somewhat warm and a little runny. Mix gently and add powdered glucose, vanilla extract and some tablespoons of milk; stir again until glaze gets to desired consistency; not too runny rather than overly thick. Drop each muffin top into cream mozzarella cheese glaze then place back on cable rack. Sprinkle with extra cut walnuts or coconut flakes if preferred. Makes 12 muffins.
To create vegan: Replace egg using a flax egg by combining 1 tablespoon flaxseed meal and 3 tablespoons of drinking water. Leave away cream mozzarella cheese frosting and instead sprinkle tops with cinnamon and coarse sugars.
To make gluten free: Use almond flour and 3 eggs rather than just one. I’ve not tried this option, but am quite specific it would work.
This post is sponsored by Almond Air flow. All views and text are my very own; I really like their products and bake with their almond milks on a regular basis.
Anne Beth
Could a combination of sorghum, grain, and almond flours and tapioca starch be used as another (other than the recommended almond flour alone) gluten-free substitute for the wheat flour? Would it not be recommended to also add xanthan gum? (I take advantage of these ingredients often in all of my GF cooking/cooking.)
In addition, would substituting stevia or maple syrup for the powdered sugar function in forming the glaze?
Val P
Think it’s great and flavor DELICIOUS!
We switched the apple sauce with pinnaple and wow! Addeded a quater of the glass of mapple syrup significantly less than suggested, almonds and coconut (no raisins) and excellent too!
My question is certainly how many calories withouth the glace?
Steel oats for the next time seeing that I like it crunchy
Hi Monique,
Im wondering whether it would be ok to replacement plain flour with baking soda +/- cooking powder with self raising flour??
Excited and can’t wait around to create this again!!!

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