Thus follows the second installment of my carrot cake muffin experience this spring. I thought it wasn’t quite as good as the carrot cake banana muffins, but you can do so many great substitutions in this recipe. It can easily be gluten-free or vegan if you have any dietary restrictions.
And let’s be honest with one another: cream cheese frosting is like the WD-40 of the baking world. It makes anything work.
Carrot banana on the right, carrot almond on the left.
Also pictured: a dairy free cinnamon walnut crumble muffin with delightful berry filling. We were having a little birthday brunner gathering on the patio (this is, brunch dinner). It might also have been called a brunchluck (brunch potluck), because other people brought delicious food items.
Brunching like bosses,
Healthy Carrot Muffins with a GF Option
Adapted from Minimalist Baker
1 ripe banana, mashed
2 tablespoons maple syrup
1/4 cup brown sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup plain almond milk, unsweetened
1/2 heaping cup (packed) grated carrot
1/3 cup rolled oats
1/4 cup + 2 tablespoons almond meal
1/2 cup + 2 Tbsp flour (sub in more almond meal if you want this to be GF)
1/8 cup chopped pecans
Preheat oven to 375. Prepare muffin tin with liners or lightly grease them.
Whisk together egg, mashed banana, maple syrup in a medium bowl. Whisk in the brown sugar, baking soda, salt and cinnamon. Stir in the almond milk, followed by the grated carrots, followed by the oats, almond meal and flour.
Divide evenly among 6 muffin tins, filling them all the way up to the top, and top with chopped pecans.
Bake for 30 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.