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Name: Healthy Carrot Cake Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For the Muffins; 2 cups white whole wheat flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon salt; 2 cups shredded carrots (about 3 large); 1/2 cup raisins; 1/2 cup chopped walnuts; 1 cup Musselman’s Apple Butter; 1/4 cup honey or maple syrup; 2 eggs; 1 teaspoon vanilla; 1/4 cup melted butter or coconut oil; For the Frosting; 8 ounces cream cheese softened; 2 tablespoons honey or maple syrup

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INGREDIENTS

For the Muffins
2 cups white whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 cups shredded carrots (about 3 large)
1/2 cup raisins
1/2 cup chopped walnuts
1 cup Musselman’s Apple Butter
1/4 cup honey or maple syrup
2 eggs
1 teaspoon vanilla
1/4 cup melted butter or coconut oil
For the Frosting
8 ounces cream cheese ; softened
2 tablespoons honey or maple syrup

INSTRUCTIONS

Preheat oven to 350°. Line a muffin tin with paper cups or spray with cooking spray. Set aside.

In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, carrots, raisins, and walnuts until well mixed. Set aside.

In a small mixing bowl, combine the apple butter, honey or maple syrup, eggs, vanilla, and butter. Stir until smooth.

Add the apple butter mixture to the flour mixture and stir to combine. Do not over mix (this results in tough muffins), a few lumps of flour are fine.

Spoon the mixture into the prepared muffin cups, filling them 2/3 of the way. Bake in preheated oven for 15-20 minutes, or until the tops begin to crack and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool completely on a baking rack.

Make the frosting by combining the cream cheese and honey or maple syrup until smooth. Spread onto cooled muffins.

NOTES

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Healthy Carrot Cake Muffins

For the Muffins
2 cups white whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 cups shredded carrots (about 3 large)
1/2 cup raisins
1/2 cup chopped walnuts
1 cup Musselman’s Apple Butter
1/4 cup honey or maple syrup
2 eggs
1 teaspoon vanilla
1/4 cup melted butter or coconut oil
 For the Frosting
8 ounces cream cheese softened
2 tablespoons honey or maple syrup

Preheat oven to 350°. Line a muffin tin with paper cups or spray with cooking spray. Set aside.

In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, carrots, raisins, and walnuts until well mixed. Set aside.
In a small mixing bowl, combine the apple butter, honey or maple syrup, eggs, vanilla, and butter. Stir until smooth.

Add the apple butter mixture to the flour mixture and stir to combine. Do not over mix (this results in tough muffins), a few lumps of flour are fine.

Remove from the oven and let cool completely on a baking rack.

Make the frosting by combining the cream cheese and honey or maple syrup until smooth. Spread onto cooled muffins.

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Nutrition

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Serving Size: 1 (1606g)
Recipe Makes: 1

Calories: 6645
Calories from Fat: 4388 (66%)

Amt Per Serving		% DV

	Total Fat 487.6g	650 %
	Saturated Fat 281.2g	1406 %
	Monounsaturated Fat 124.8g
	Polyunsanturated Fat 39.6g
Cholesterol 1235.4mg		380 %
Sodium 3623.6mg		125 %
Potassium 2258.9mg		59 %
Total Carbohydrate 506.4g		149 %
	Dietary Fiber 20.8g	83 %
	Sugars, other 485.6g
Protein 88.7g		127 %
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.

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Calories per serving: 6645

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