Carrot Cake Muffins

These mini carrot cakes turned out really moist and dense but that’s how I like them, hope you enjoy! High in vitamin A they are a great snack!

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Recipe:

Yield 12-16

DRY:
•1½ Cups Spelt flour
•1 tsp baking powder
•Pinch salt
•1 tsp cinnamon
•½ Cup Xylitol / Coconut Sugar (I used ¼ Cup each or use preferred)
•1/3 Cup Raisins
•1/3 Cup walnuts, roughly chopped
WET:
•2/3 Cup unsweetened applesauce
•¼ Cup coconut oil, melted  
•2 tsp pure vanilla extract
•¼ Cup almond milk or use preferred
•1 packed Cup shredded carrot

➡Preheat oven to 350º and line muffin tins (I used square silicone liners). Combine dry ingredients in large bowl, set aside. In separate bowl combine all wet ingredients and then pour into dry ingredients, folding in and placing immediately into prepared muffin cups. Bake 20 minutes, allow to cool before removing from tray/liners. If frosting desired, allow muffins to
cool in fridge before frosting.

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Optional:

CREAM CHEESE ICING

•250g Cream cheese
•3 Tbsp 0% greek yogurt
•1/3 Cup organic powdered sugar
•1 tsp pure vanilla extract

➡Combine all ingredients in food processor and process until smooth and creamy. Pipe muffins and sprinkle with more chopped walnuts.

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2 thoughts on “Carrot Cake Muffins

  1. Yum

  2. Reblogged this on Travels with Mary and commented:
    This look Great!

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