Clean eating carrot Cake Muffins: Juicy sweet shredded carrots, crunchy walnuts and a creamy vanilla frosting.
Course: Baking, Healthy Snacks
Servings: 12Muffins
Author: Stephanie
Ingredients
2CupsCarrotGrated
3Eggs Beaten
2tspVanilla extractOrganic
2Cups Flour
1tspBaking powder
½Cup Butterunsalted, melted
¾CupMaple syrup
½Cup WalnutsCrushed
1tspGround cinnamon
1tspMixed spice
1CupCream cheese For frosting - Full fat. Check the labels to make sure it's Clean
2tspVanilla pasteFor frosting
2tbspMaple syrupFor frosting
Instructions
Preheat your oven to 160 degrees Celsius OR 320 degrees Fahrenheit
Beat your eggs and add the butter. Mix well
Combine in the maple syrup
Add the carrots and vanilla extract, mix to combine
Add your dry ingredients and combine well, without over beating
Divide between the muffin cases and pop in the oven for 15-20 minutes until cooked through
Leave to cool down
To make the frosting, beat the bream cheese with a spoon, then simply add the vanilla bean paste and maple syrup. The frosting will harden up in the fridge. Frost the muffins when they're cool