Carrot Cake Muffins with Maple Coconut Glaze
Enjoy these for an Easter or anytime snack or great breakfast option.
Preheat oven to 350
(Makes 12 regular muffins or 24 mini muffins)
1 cup packed grated carrot
3/4 cup apple sauce (no sugar added)
2 tsp apple cider vinegar
1/2 tsp baking soda
1 1/2 cups oat flour
1/2 cup granulated monk fruit sweetener
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 cup goji berries
1/4 cup chopped walnuts
-2-3TBSP coconut butter
-1-2TBSP 100% pure maple syrup
-2 tsp lemon juice
For the muffins:
Mix first 4 ingredients in a mixing bowl and set aside for 5 minutes. Add remaining ingredients to the carrot mixture and mix until combined.
Scoop into lined and sprayed muffin tins. (Make sure to spray the liners as there is no oil in the batter) These won’t rise a lot so you can fill them 3/4-full with batter.
Bake for 25-30 minutes, test with a toothpick inserted in the center, it should come out clean.
Let them cool on a rack before glazing.
For the glaze:
Microwave or heat on the stove until all ingredients combine. This glaze is runny. Drizzle over the muffins and you can enjoy right away or within a few days if stored in air tight container.
Note: I’ve also tried them with our coconut whip recipe from our French Toast I’m in Love recipe and I love it, Ryan prefers the glaze :)
Why we love these:
Simple. Whole food ingredients, easy to make and not too sweet.
Dairy free, gluten free option (make sure gluten free oats), make nut free by omitting the walnuts.
Eye health support. Goji berries, carrots, walnuts and oats are all eye superfoods. Zeaxanthin in the goji berries, beta carotene in the carrots, omega3 rich oils in the walnuts and fiber in the oats all serve to nourish our eyes and help protect our sight.
Dr. Allison Ellis