Preheat oven to 425°F. Line 12 standard muffin cups with paper liners (or coat muffin pan with cooking spray).
In a large bowl, combine both types flour, baking powder, salt, cinnamon and nutmeg.
In a medium bowl, whisk together egg, 1 c coconut milk, brown sugar, oil and vanilla until blended; stir in carrots.
Stir carrot mixture into flour mixture just until blended.
Divide batter among prepared muffin-pan cups (a rounded 1/4 cup in each). Bake until a toothpick inserted in center of each muffin comes out clean, about 18 minutes. Remove muffins from pan and transfer to a wire rack; cool completely.
Meanwhile, to make glaze, whisk together cream cheese, powdered sugar, 1 1/2 tsp coconut milk and orange zest in a small bowl until smooth; spread glaze evenly on tops of cooled muffins.
Serving size: 1 muffin
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 39 (29%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 18.2mg||6 %|
|Sodium 22.6mg||1 %|
|Potassium 78.9mg||2 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 19.5g|
|Protein 3.1g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 135
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