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One of my favorite carrot cupcake muffin recipes..it’s simple and easy and healthier than most carrot cupcakes muffins recipes I’ve tried. This is similar to this recipe but quicker because this one doesn’t have chopped dates, and that save me extra time plus I did not make the creamcheese frosting because honestly in my opinion it didn’t need any frosting at all, it’s good as it is…with a steaming cuppa coffee! :)
The recipe is from Ellie Krieger…I love her and her yummy healthy recipes!
This is a carrot cupcake recipe but the process is like muffins, very easy and quick no need to use my KA mixer and since I didn’t put any frosting, I decided it’s more appropriate to call it muffins ;)
Try it too and Enjoy! :)))
CARROT MUFFINS
recipe from Ellie Krieger
Ingredients
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil ( I used coconut oil)
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts ( I used almonds)
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners’ sugar, sifted
1/2 teaspoon finely grated lemon zestDirections
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.
♥Thanks for reading and have a nice day!♥
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Olive
This looks gorgeous. I am going to be cooking it regularly now, I hope my son will enjoy this recipe. Thank you so much.
Great idea to use whole wheat flour in these! The muffins sound delicious and hearty too
Sounds healthy and delicious too Olive! I agree – this definitely doesn’t need the cream cheese frosting.
Oh boy do these look moist, love it!
Yum wish I could take a bite, sounds tasty. Thanks for the recipe.
I love muffins too — they are great for dessert, because they are super satisfying.
Wow, another healthy recipe to follow….but what can I substitue whole wheat pastry flour? I don’t think I can get that at our local grocers.
When I ran out of whole wheat flour, I usually substitute oats (old-fashioned rolled oats or quick cooking)…process the oats finely in a food processor or grinder.
Thanks for the tip! I can try out this recipe after I have grind up my oats.
I love Ellie as well and will definitely have to try these. They sound and look scrumptious.
Your carrot cake is perfect Olive. Can I have a box? :)
I looooove carrot cake with cream cheese frosting, but carrot muffins are also awesome! Plus something easy to make? You’ve won me over!
Sounds easy and healthy. Is whole wheat pastry flour same as bread flour?
Hello Anncoo :)
…I think not, although I’ve seen some bread recipes using whole wheat pastry flour though I haven’t tried it myself.
A simple and easy recipe (no KA needed) that yields a tasty result, what more can you ask for! I would leave the frosting out, too I always like to eat the cake part. :)