Best Carrot Cake Muffins With Carrot And Cauliflower Recipes

HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, whisk the eggs until light and fluffy.
• Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
• Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
• Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
• Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
• Bake for 20 minutes, until the muffins have risen and set.
• For the frosting, beat the cream cheese in a small bowl until smooth.
• Add in the maple syrup and vanilla and beat again until the mixture is well combined.
• Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
• Enjoy!

CARROT CAKE MUFFINS (WITH CARROT AND CAULIFLOWER)

Steps:

• Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray, or line with paper baking cups.
• In large bowl, use a wooden spoon to beat the sugar with the butter (or margarine) until smooth.
• Stir in purees, egg, orange juice, vanilla; then add fruit.
• Add powders and stir until just combined; do not overmix - there will be lumps in the batter.
• Pour batter into muffin cups. Bake 12-15 minutes or until toothpick comes out clean and muffins are lightly browned. Cool.
• Frosting: Beat frosting ingredients together in a medium bowl until smooth. Spread onto cooled muffins.
• Store in air tight container 2 days at room temperature - or keep in fridge!

CARROT CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
• Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
• In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
• Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.