Inside-Out Carrot Cake Muffins

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One of my favorite desserts growing up was my Grandmother’s Carrot Cake. Oh who am I kidding, it’s still one of my favorites! I had a strange craving this week for it so I decided to try to “clean” it up and make it a little fun too. I have seen pictures of inside-out muffins and cupcakes but I have never made any myself. It’s actually perfect for controlling amounts of yumminess to satisfy you without overdoing it.

These Inside-Out Carrot Cake Muffins turned out delicious! I pop one in the microwave for 15 seconds and grab my glass of skim milk and mmmmmmmmm. So good!

INGREDIENTS

The “Inside” Filling:

8 oz package of 1/3 less fat cream cheese (Neufchâtel) in a microwave-safe bowl, and heat on low power for 40 seconds.

1/4 cup agave

Dry Ingredients

2 cups Oat Flour

1/2 cup organic coconut sugar (I get this at Trader Joes’s)

1 1/2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1/4 tsp salt

Wet ingredients:

2 large eggs

3/4 cup water

1/3 cup coconut oil

1 cup grated carrots, lightly packed

DIRECTIONS

Preheat the oven to 400°F. Lightly grease a 12 muffin pan or line the pan with paper muffin cups and grease the cups. It makes it much easier to take the paper off.

Mix the the 2 filling ingredients together and set aside.

Mix the dry ingredients together in a large mixing bowl.

Mix the wet ingredients in a small bowl.

Stir the wet ingredients into the dry ingredients.

Add in the the carrots

Stir lightly to combine careful not to over stir

Drop approx. 2 tablespoons of the batter into each muffin cup and spread it on the bottom. (sorry about the quality of these pictures. Wouldn’t you guess my camera battery died while making these, so I had to use my husbands ipad. 🙁

Place a tablespoon of filling in the center of the batter. I used my handy TBSP cookie scoop.

Cover with more batter to fill the muffin cups.

Bake the muffins for about 20 minutes or until a toothpick inserted into the cake part of one comes out clean.

Remove the muffins from the oven and immediately tilt them in their cups.

Cool for 30 minutes or so ….or you can certainly enjoy them warm and gooey too.

ENJOY!!

Inside-Out Carrot Cake Muffins

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: Sherri

Serves: 12

Ingredients

2 cups Oat Flour
½ cup organic coconut sugar (I get this at Trader Joes's)
1½ tsp baking powder
¼ tsp baking soda
1½ tsp ground cinnamon
1 tsp nutmeg
¼ tsp cloves
¼ tsp ginger
¼ tsp salt

Directions

Preheat the oven to 400°F. Lightly grease a 12 muffin pan or line the pan with paper muffin cups and grease the cups. It makes it much easier to take the paper off.
Mix the the 2 filling ingredients together and set aside.
Mix the dry ingredients together in a large mixing bowl.
Mix the wet ingredients in a small bowl.
Stir the wet ingredients into the dry ingredients.
Add in the the carrots
Stir lightly to combine careful not to over stir
Drop approx. 2 tablespoons of the batter into each muffin cup and spread it on the bottom.
Place a tablespoon of filling in the center of the batter. I used my handy TBSP cookie scoop.
Cover with more batter to fill the muffin cups.
Bake the muffins for about 20 minutes or until a toothpick inserted into the cake part of one comes out clean.
Remove the muffins from the oven and immediately tilt them in their cups.
Cool for 30 minutes or so ....or you can certainly enjoy them warm and gooey too.