Carrot Cake Muffins

5 from 1 vote

Delicious Carrot Muffins are tender, moist, and perfectly sweet. They are easy to make with whole wheat flour, oats, cream cheese, and carrots and are naturally sweetened with honey. A great on-the-go breakfast or snack with the flavor of carrot cake!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Author: Rena

Ingredients

2 cups whole wheat flour or gluten-free flour, white flour
1 cup instant oats
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs at room temp
2 tablespoons vegetable oil
3/4 cup honey at room temp
8 ounces cream cheese at room temp
1 teaspoon vanilla extract
3 medium carrots finely grated

Instructions

Preheat the oven to 350ºF and line your muffin tin with paper liners.
In a medium bowl, combine the first 5 ingredients (2 cups whole wheat flour, 1 cup instant oats, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon)
In a second bowl, whisk the 2 large eggs, 2 tablespoons vegetable oil, 3/4 cup honey, 8 ounces cream cheese, and 1 teaspoon vanilla extract until smooth.
Add in the flour mixture and stir to incorporate. Fold in the grated 3 medium carrots.
Divide the batter among your prepared muffin cups and bake for 25-30 minutes.
Allow the muffins to cool on a cooling rack.

Notes

Storing leftovers: These stay fresh at room temperature for up to about 2 to 3 days in an airtight container. If you need to store them for a longer period, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
Freezing: To freeze, simply place the muffins into a resealable freezer bag and freeze for up to 3 months. You can either thaw them at room temperature or warm them up in the microwave when you’re ready to eat.

Nutrition