For Easter this year, I wanted to create a healthy and delicious treat for my kids that didn’t include tons of sugar. The Easter Bunny likes carrots, so I decided to go with the idea of carrot cake. These simple, healthy carrot cake muffins are packed with carrots, raisins and spices and free of refined sugars. You will love these deliciously moist muffins that are sweetened with pure maple syrup. Top them with a lightened-up cream cheese drizzle for a delicious breakfast, snack or healthy treat!
Ingredients
For the Muffins:
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ¾ tsp cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- 2 eggs, room temperature
- ¾ cup Greek yogurt
- ¼ cup + 2 tbsp maple syrup
- 1 tsp vanilla
- ¼ cup melted coconut oil, olive oil or vegetable oil
- 2 cups grated carrots
- ½ cup raisins
For the Frosting:
- 3 oz cream cheese
- 1 tbsp + 1 tsp maple syrup
- 2 tsp lemon juice
- pinch of salt
Instructions
- Preheat the oven to 350 degrees.
- Grease a muffin tin or line with muffin liners.
- Sift the flour, baking soda, salt, cinnamon, nutmeg and ginger into a large bowl.
- In a medium sized bowl, whisk together the eggs, yogurt, maple syrup, vanilla, coconut oil and grated carrots.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Fold in the raisins.
- Scoop the batter into the prepared muffin tins.
- Bake for 18-20 minutes.
Tried this recipe?Let us know how it was!
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