Soft Carrot Cake Muffins
I made these carrot cake muffins because carrots remind me of Easter! They have an optional coconut glaze on top and are so fluffy and moist!
Soft Carrot Cake Muffins
Healthy Num Num | Michelle
- prep time: 15 min
- bake time: 20 min
- total time: 35 min
Makes 12-13 muffins
Ingredients:
- 2 eggs
- 1/3 cup coconut sugar
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla
- 1 1/2 cups grated carrots
- 1/4 cup almond milk
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 2 tablespoons tapioca starch - or you can use arrowroot or cornstarch!
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup chopped pecans
Coconut glaze (optional):
- 1/4 cup melted coconut butter
- 1 tablespoon maple syrup or honey
- 1/4-1/2 cup warmed almond milk (or any non-dairy milk)
Instructions:
Start by dreaming together the eggs and coconut sugar together until smooth. Add onto the rest of the wet ingredients including the grated carrots.
In a separate bowl, mix together all the dry ingredients except for the pecans until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Gently stir in the pecans.
Line a muffin tin, scoop and distribute the batter evenly among the tin.
Bake at 350°F for 20-25 min or until a toothpick comes out dry.
To make the glaze, mix all of the ingredients together until smooth. You can add more almond milk until you get your desired consistency.
Make sure the muffins are completely cool before adding the glaze on top. Let the glaze harden for 10-15 min or enjoy right away!
Make sure to follow and tag me on Instagram @healthynumnumblog if you make this recipe!
