Decadent enough for dessert and healthy enough for breakfast! These carrot cake muffins are sweetened naturally with honey and lightly spiced with cinnamon and vanilla. You can top these muffins with honey cream cheese frosting, a light dusting of cinnamon and sugar, spread them with Honey Fields creamed honey, or leave them as is. Anyway you eat them, they are delicious! See below for gluten and dairy free options.
Ingredients
| 1 1/2 cups | flour |
| 1 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1 1/2 tsp | cinnamon |
| 1/2 tsp | salt |
| 2 | eggs |
| 1/2 cup | oil (I like avocado or olive) |
| 2/3 cup | honey |
| 1/2 cup | yogurt |
| 1 tsp | vanilla |
| 2 cups | carrots |
| 1/4 cup | pecans (optional) |
| 1/4 cup | raisins (optional) |
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease muffin pan with oil, or line with muffin cups.
- In a large mixing bowl mix together flour, baking powder, baking soda, cinnamon and salt.
- Next, add in eggs, oil, honey, yogurt and vanilla. Mix until blended, but don’t over mix.
- Fold in carrots until they’re mixed through the batter and then add in pecans or raisins if desired.
- Spoon batter equally into muffin cups. Bake for 20 minutes. Remove to a cooling rack. Cool completely before adding cream cheese icing (if desired)
- NOTE: To make gluten free, substitute a 1-1 gluten free flour. For a dairy free option, coconut yogurt works well.
