Who doesn’t love carrot cake? It’s so good, but we all know how heavy and full of sugar and fat it is. So I wanted a cleaned up version- and what better way than with muffins! Because that ’s approximately 90% of what I bake apparently. These carrot cake muffins with protein cream cheese taste just like the real thing.
Anyway, these are spectacular, and male and toddler approved! If you make them, let me know what you thought. I gave some to my dad and he didn’t even realize the difference.
Carrot Cake Muffins with Protein Cream Cheese Filling
- 1- 1/3 cups oat flour
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons baking soda
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup coconut sugar or use stevia baking blend
- 1/4 cup coconut oil
- 1/3 cup applesauce
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups grated carrot (appx. 3 medium carrots)
- 1/2 cup fat free or light cream cheese, softened
- 1/4 cup vanilla protein powder
- 1/2 tsp vanilla extract
- 1 tbsp powdered sugar
- 1 tbsp milk or almond milk
Preheat oven to 350 degrees. Spray silicone liners or use non-stick foil liners.
Pulse carrots in a food processor or blender, or hand grate.
Mix flour cinnamon baking soda baking powder and salt.
Mix eggs, sugar, vanilla, coconut oil, maple syrup, applesauce and then fold in shredded carrots.
In a separate bowl, mix cream cheese filling ingredients.
To the carrot mix add dry ingredients. Pour into muffin tins until 1/4 full then add cream cheese mix, top with more muffin batter.
Bake for about 20 minutes, but check with toothpick to make sure it comes out clean. Let them cool for a while, the filling stays hot.