Hello friends! Happy Friday! I haven’t posted much this week but I’m back with a recipe you must make this weekend! The perfect muffins for Easter :0 Carrot Cake Muffins- healthier and delicious!
Remember those Easy Kodiak Cakes Banana Muffins I made a while back? Well I changed up the recipe just a bit to make healthier Carrot Cake Muffins with an optional Maple Cream Cheese Glaze. I’ve made these both with Kodiak Cakes power cakes mix and whole wheat flour, and both turn out great!
Using the Kodiak Power Cakes gives these a little extra protein, they don’t have any butter, and I only used a little bit of maple syrup to sweeten them!
Graham is becoming my little baking buddy while the older boys are at school and proving to be quite the taste tester! When he doesn’t like something he spits it right out or throws it on the ground. Such a fun stage 😉 He got the unfrosted version and ate.it.up. Love my little ham….
- 2 cups Kodiak Power Cakes- Protein Packed FlapJack and Waffle Mix
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch salt
- 1 cup milk
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 cups shredded carrots
- 1/4 coconut oil, melted (or you can use melted butter)
- 8 oz cream cheese, soft
- 2-2 1/2 tbsp maple syrup
- Preheat oven to 350. Line a muffin tin with liners and lightly grease, set aside.
- In a medium bowl mix kodiak power cakes mix, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
- In another bowl whisk eggs, maple syrup, vanilla, and milk together. Add dry ingredients to the wet ingredients and mix until just combined. Stir in coconut oil, then shredded carrots.
- Pour batter into the lined baking tin about 3/4 full. Bake for 15-18 minutes until the tops spring back or a toothpick inserted comes out clean.
- Whisk cream cheese and maple syrup together until creamy and smooth. Spread over or pipe on to cooled muffins.
Happy weekending everyone!