Take your muffin game up a notch with these easy whole grain carrot cake muffins. They’re kid-friendly, naturally sweetened, and the perfect snack!
What is up Monday! For the last 7 days I had no idea what day it was and now we’re already back to Monday, one of my favorite days of the week. Call me strange, but I heart Mondays. I love opening up to a blank piece of paper and writing my to-do list for the week. Lately, Linley and I have really been enjoying Asana as a project management tool. Since we’re always working on so many fun projects, it’s a great app to use to keep organized for those long term goals and also for the day to day! It’s been a Monday game changer, that’s for sure! I find that by sitting down at the beginning of the week and getting organized, reduces my stress level immensely for the rest of the week.
Oh, and crossing things off my list makes me feel high 😀
Like nailing these whole wheat carrot cake muffins! Get this. I was scrolling through Facebook last week (per usual) and what popped up? A new video of Monique’s Whole Wheat Carrot Cake Muffins. LOL. You know what they say, great minds think alike!
I love these muffins for so many reason. The first reason being– they are super fluffy and din’t sink in the middle at all! You guys know that baking is one of my biggest challenges when it comes to recipe development, so when we finally got this muffin recipe down it felt so goooood. The second reason is that — they’re naturally sweetened with banana, maple syrup, and carrots. No granule sugar involved at all. The third reason — they fast effing good.
PS: in real life, I would have just said the F word ^^, but I’m trying to be good 😀
In case you are wondering if you can freeze these muffins, the answer is yes! Just make sure you let them cool completely before freezing.
Whole Grain Carrot Cake Muffins with Walnuts
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 minutes
- Yield: 12-14
- 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
- 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.
*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.
*These muffins will last up to 5 days stored in an air tight container on your kitchen counter top. For longer lasting muffins, store in refrigerator or freezer.