I like to use almond or coconut milk in this recipe, but feel free to use any milk you’d like. Butter also works great - totally up to you! Or choose an oil like walnut or hazelnut oil. Melted and cooled coconut oil, olive oil and avocado oil will all work well in the recipe. If you’re out of applesauce you can actually use 1 ripe mashed banana instead. Out of a few ingredients? Here’s what I can suggest for substitutions: For the glaze: cream cheese, powdered sugar, vanilla and a splash of almond milk.Cozy spices: cinnamon & nutmeg add a cozy flavor to these healthy carrot cake muffins and gives them that carrot cake flavor goodness.If you’re feeling like you want more, you can use 1 1/2 cups. Shredded carrots: you’ll need to shred about 2-3 medium carrots, but make sure to measure 1 cup full total.Eggs: you’ll just need one to help these carrot cake muffins stay together.To keep these dairy free, use a dairy free milk. Milk: feel free to use any milk you’d like! I love using vanilla almond milk or coconut milk for a little extra flavor in the muffins.Even though I use a few tablespoons of healthy oil in this recipe, most of the healthy fats come from walnuts or pecans. Unsweetened applesauce: I love baking with applesauce because it naturally sweetens the recipe, adds fiber and vitamins and provides moisture to give these muffins a nice texture.Pure maple syrup: I prefer maple syrup but honey would also do the trick.If you can’t, try looking for whole wheat pastry flour. You can usually find it at your local grocer. Flour: I like to use white whole wheat flour because it has the same nutritional benefits as whole wheat flour, but are much lighter in flavor and texture.Natural sweeteners, whole grains, and both fruits and veggies make them the perfect brunch treat or snack for both kids & adults. Not only are these carrot cake muffins delicious, but they’re also made with nutrient-dense ingredients compared to a regular slice of carrot cake. That’s right, these muffins aren’t baked with any refined sugars (except the glaze if you use it!)Įverything you need to make carrot cake muffins To make these carrot cake muffins healthier, this recipe is made with applesauce and just a bit of olive oil for moisture plus pure maple syrup to sweeten them naturally. Traditional muffin recipes can be packed with oil or butter and lots of refined sugars. What makes these carrot cake muffins healthy? I know, it’s probably not quite the same but my goodness does it crush a carrot cake craving like no other. Because now you can officially have carrot cake for breakfast in muffin form. By the way, if you haven’t tried my grain free healthy carrot cake recipe, DO IT!īut wait, it does. I can’t get over the spices, flavor, and that thick-n-creamy cream cheese frosting that pairs so wonderfully with the cake. I fell in love with it a few years ago and my craving for cake has quadrupled since then. Truth be told, carrot cake gets me every single time. ![]() Healthy muffins! That taste like carrot cake! Oh, I think these healthy carrot cake muffins might just be a dream come true.
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