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The Tastiest Carrot Cake Muffins

These muffins are so delicious and decadent! The cream cheese topping makes them over the top!
Course Breakfast
Cuisine American
Keyword Carrot Cake, Carrot Cake Muffins, Freshly Milled Flour, Muffins, Whole Grains
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 255kcal
Author Mary Rose

Equipment

  • 1 Large mixing bowl
  • 1 medium mixing bowl
  • 1 12 cup muffin tin

Ingredients

  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1/3 cup olive oil
  • 1 cup shredded carrots
  • 1 cup buttermilk, milk kefir, or sweet milk
  • 1 cup chopped walnuts optional

Instructions

  • Preheat oven to 400 degrees F.
  • In a large mixing bowl, combine flour, baking soda, and baking powder.
  • In a separate bowl, combine the rest of the ingredients except for the walnuts.
  • Pour wet ingredients into the dry ingredients. Mix well.
  • Fold in the walnuts.
  • Scoop batter into 12 cup muffin tin evenly.
  • Bake for 15-18 minutes or until a toothpick comes out clean.
  • Optionally, top with cream cheese frosting. Make the frosting by combining room temperature cream cheese with 1/2 cup of maple syrup and 1 tsp vanilla extract. Mix with an immersion blender until creamed.

Notes

Store in airtight container in fridge for 3-4 days.
Freeze in freezer safe bag for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 255kcal | Carbohydrates: 28g | Protein: 4.5g | Fat: 14.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 6.7g | Cholesterol: 16mg | Sodium: 250mg | Potassium: 180mg | Fiber: 2.3g | Sugar: 12g | Vitamin A: 1650IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1.4mg