Carrot Cake Muffins with Coconut Oil and Nutmeg

  • Total Time: 30 mins
  • Makes: 16 servings

This wholesome carrot cake muffin recipe is crafted with white whole wheat flour, freshly grated carrots, almond milk, coconut oil and a spice blend featuring Simply Organic Ground Nutmeg. Grab one for a quick breakfast or snack.

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1. Preheat oven to 350 degrees.
2. Place 16 muffin liners into muffin tin and set aside.
3. In a medium size bowl, combine dry ingredients. Stir until well mixed, then set aside.
4. In large bowl, combine egg yolks (place the egg whites into a smaller separate bowl), Greek yogurt, vanilla, maple syrup and almond milk. Using a hand mixer, mix until well combined.
5. Slowly add wet ingredients into dry ingredients and mix. Then add carrots and partially melted coconut oil. Mix and set aside.
6. In a separate bowl, whip the egg whites until they form peaks. Then, gently fold egg whites into batter.
7. Fill muffin liners 3/4 full with batter.
8. Place muffin tins into oven on middle rack for 19 to 21 minutes or until a toothpick comes out clean after insertion into a muffin.
9. Cool muffins for at least 30 minutes before topping with icing
10.To make icing, mix together powdered sugar and water. Drizzle icing over top of muffins, add chopped pecans and enjoy!



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