Carrot Cake Muffins

I LOVE developing small batch recipes. They’re perfect for dorm room recipes, a family of four, a night in with friends, date night (YES I bake for date night) or anytime you want something sweet, but don’t want leftovers for days.

Plus what I love about this carrot cake recipe is that the ingredients are so filling, wholesome and nutritious (um hellloooo greek yogurt, carrots, oats and maple syrup!) that you can even have it for breakfast! This is truly an all-day any-day kind of snack, but you’ll feel like you’re eating dessert every dang time.

And of course, I’d never leave you without a few tips!

• When mixing together the wet ingredients, they won’t combine fully. This is because of the yogurt and is truly nbd. You can also add the yogurt separately when you stir in the wet ingredients to the dry if that makes it easier!
• Don’t want to grate carrots all day? Use a food processor. It’s life changing.
• This will make about three jumbo muffins or four muffins. If you want my glass ramekins, you can find them for $6 here!

Carrot Cake Muffins

This small-batch recipe is the easiest way to get your carrot cake fix. It has simple ingredients that you probably have on hand, plus it's gluten free and easily veganizable. Definitely making it one of my favorite things!

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Prep Time:5 mins

Cook Time:25 mins

Course: Dessert, Snack

Keyword: baking, carrot cake, dessert, gluten free, snacks

Servings: 3 cups

Ingredients

• 140 g oat flour about 1 & 1/4 cup
• ¼ tsp baking soda
• Pinch of salt
• ⅛ tsp each of cinnamon all spice, ginger, clove
• ⅓ cup greek yogurt coconut yogurt also works
• ⅓ cup maple syrup
• ⅓ cup shredded carrot
• ½ cup almond milk
• ¼ cup raisins optional

For the icing:

• 2 tbsp powdered sugar
• 2 tbsp cream cheese vegan cream cheese will also work

Instructions

• Preheat your oven to 350F.
• In a large bowl, whisk together the four, baking soda, spices and salt.
• In a separate bowl, whisk together the yogurt, maple syrup and almond milk. It won’t mix completely, but don’t sweat it!
• Add the dry ingredients in with the wet and mix into a batter. Fold in the shredded carrot and raisins.
• Pour into three large glass ramekins, or a large muffin tin will also work here!
• Bake at 350F for 20-25 minutes.
• While the muffins are baking, cream together the powdered sugar and cream cheese. It will start off clumpy, but soon turn into a nice, thick glaze.
• Let the muffins cool for 15 minutes, top with the glaze and serve!