You want to know what is the best part about carrot cake muffins? You do not need to be a master baker like my mom to make them. Carrot cake is so unbelievably easy to make: you simply throw all the ingredients in a bowl, stir them up and then pour them in a muffin tin to bake. It really is that easy! So, do not be afraid to give this recipe a try. It is full of deliciousness, so easy and you will want to come back for seconds in no time!
Check out what our friends over at Wholefully had to say about this:
“love baking with apple butter because you can use it in place of most of the fat and sugar in your regular baking recipes—it’s a great time save. And I love, in particular, baking with Musselman’s Apple Butter because the only ingredients are apples, sugar and spices.”
I love the apple butter too! It gives such a perfect amount of sweetness!
Ingredients
For the Muffins
2 cups white Gold Medal whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon salt
2 cups shredded carrots (about 3 large)
½ cup raisins
½ cup chopped walnuts
1 cup Musselman’s Apple Butter
¼ cup honey
2 eggs
1 teaspoon vanilla
¼ cup melted Land O’ Lakes butter
For the Frosting
8 ounces Philadelphia cream cheese, softened
2 tablespoons honey or maple syrup
Instructions
Preheat oven to 350°. Line a muffin tin with paper cups or spray with cooking spray. Set aside.
In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, carrots, raisins, and walnuts until well mixed. Set aside.
In a small mixing bowl, combine the apple butter, honey or maple syrup, eggs, vanilla, and butter. Stir until smooth.
Add the apple butter mixture to the flour mixture and stir to combine. Do not over mix (this results in tough muffins), a few lumps of flour are fine.
Spoon the mixture into the prepared muffin cups, filling them ⅔ of the way. Bake in preheated oven for 15-20 minutes, or until the tops begin to crack and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely on a baking rack.
Make the frosting by combining the cream cheese and honey or maple syrup until smooth. Spread onto cooled muffins.
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Quick Tip: You can substitute honey for maple syrup or butter for coconut oil
Thanks again to Whlolefully for this amazing recipe.