Healthy Carrot Cake Muffins
I love a sweet treat and these carrot cake muffins are delicious! Made using natural ingredients including almond & coconut flour, almond milk, and naturally sweetened with maple syrup. If you don't like them too sweet, leave out the icing, they are delicious on their own!
4 large eggs, at room temperature
3/4 cup pure maple syrup
1/3 cup tahini
1/4 cup unsweetened almond milk
1 teaspoon pure vanilla extract
1/3 cup coconut oil, melted and cooled
3 cups grated carrots
2 cups almond flour
1/2 cup coconut flour
1/2 cup desiccated coconut
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup raisins
1/2 cup pecan nuts, chopped
100 grams low fat cream cheese, at room temperature
2 tablespoons natural Greek yogurt
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 1/4 cups powdered sugar
1/8 teaspoon sea salt
Preheat oven to 180C. Spray and line a muffin tin with muffin cases and set aside.
In a large mixing bowl, whisk together the eggs, maple syrup, tahini, almond milk and vanilla extract until smooth.
Slowly mix in the cocount oil, until well combined, then add in the carrots, stirring until combined.
Add in the dry ingredients, mixing until well combined.
Divide batter evenly between muffin cases. Bake for 25-30 minutes or until golden brown and springy to touch.
Remove from the oven and allow to cool to room temperature before icing.
To make the icing: using an elecric mixer, beat together the cream cheese, Greek yoghurt, butter, vanilla extract and sea salt on a medium speed for 3 minutes, or until light, fluffy and fully combined. Reducing to a low speed, gradually add the powdered sugar, increasing the speed back up to medium. Beat for 2 minutes or until well combined.
Remove muffins from trays and using a piping bag, pipe the frosting onto the muffins, sprinkling with some chopped pecans to serve.