Carrot Cake Muffins
Indulge in these delightful Carrot Cake Muffins, crafted with freshly grated carrots, perfectly ripe bananas, and plump golden raisins. Topped with a subtly sweet cream cheese frosting, they offer a moist and flavorful treat that's hard to resist.
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Ingredients
- 1 ¼ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup mashed banana
- ¾ cup grated carrots
- 2 tablespoons unsalted butter
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup brown monk fruit sweetener
- 1/3 cup golden raisins
- ¼ cup chopped walnuts
- Non stick cooking spray
- 8 ounces ⅓ less fat cream cheese
- 2 teaspoons vanilla extract
- ¼ cup powdered monk fruit sweetener
- 1 teaspoon baking powder
- 1 ¼ teaspoons ground cinnamon
Instructions
- 1
Begin by preheating your oven to 350° F (175° C). Prepare a muffin tin by lining it with paper liners or by giving it a light coating of nonstick cooking spray.
- 2
In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Whisk these ingredients together until they are well blended.
- 3
In a larger bowl, mix together the mashed bananas, shredded carrots, melted butter, eggs, vanilla extract, and brown sugar. Whisk until the mixture is uniform. Gently fold in the raisins, walnuts, and the previously mixed dry ingredients using a spatula, being careful not to overmix; stop when no flour streaks remain visible.
- 4
Pour the batter into the muffin cups, filling each about two-thirds full. Place the muffin tin in the preheated oven and bake for 20 to 23 minutes, or until the muffins have risen and a toothpick inserted into the center of one comes out clean.
- 5
After baking, let the muffins rest in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
- 6
While the muffins are cooling, prepare the frosting. In a mixing bowl, combine the cream cheese, vanilla extract, and monk fruit sweetener. Use a hand mixer to blend until smooth and well incorporated, which should take about a minute.
- 7
To finish, either pipe or spoon the frosting onto each cooled muffin. Any leftover frosting can be kept in an airtight container in the refrigerator for later use, perfect for drizzling over fruit or spreading on toast.
Nutrition Information
Notes & Tips
- These muffins are lightly sweetened, but you can add more sugar to your taste.