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Carrot Cake Muffins

These Dairy-Free Carrot Cake Muffins are packed with all kinds of goodness. Three kinds of fruits, walnuts for protein and a superfood veggie fill this delicious muffin to fuel your morning. For a little extra flavor and touch of sweetness, try the easy orange glaze drizzle (optional.)
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 1 3/4 cup all-purpose flour
  • 1 1/2 tsp Origine Organic Ground Cinnamon
  • 1/2 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup Origine Organic Coconut Sugar
  • 1/2 cup plant butter softened
  • 1/4 cup cinnamon applesauce
  • 1 tsp Origine Vanilla Extract
  • 1/3 cup unsweetened vanilla almond milk
  • 2 large eggs
  • 2 large carrots grated (about one cup)
  • 1 large very ripe banana mashed
  • 1/2 heaping cup walnuts, chopped
  • 1/2 cup raisins
  • 3/4 cup powdered sugar
  • 1 tbsp fresh squeezed orange juice
  • zest from 1/2 large orange
  • 1 tsp Origine Vanilla Extract

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 350℉ / 176℃ and line a 12-cup, regular-sized muffin tin with paper liners or spray with non-stick cooking spray.
  • In a medium bowl, whisk together flour, spices, salt, baking powder and soda, then set aside.
  • In a large bowl, cream together butter and coconut sugar until light and fluffy.
  • Add applesauce, eggs, vanilla extract and almond milk, then mix on medium speed until well blended, about 1-2 minutes.
  • Add flour mixture and mix on low for 20 seconds, then increase speed to medium and continue mixing for one more minute.
  • Fold in carrots, banana, walnuts and raisins until evenly incorporated.
  • Fill each muffin cup with a 1/3 cup amount of batter. (Muffin cups with be almost full.)
  • Bake for 20-23 minutes or until wooden toothpick inserted comes out with a few moist crumbs.
  • Cool on rack for 2-3 minutes, then remove muffins and cool completely on rack.
  • Combine all glaze ingredients in a medium bowl and whisk until smooth. Drizzle over top of muffins with spoon.
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