Inside-Out Carrot Cake Muffins
These Inside-Out Carrot Cake Muffins are perfectly spiced and loaded with our favorite cream cheese frosting.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 2 cups Oat Flour or Gluten Free Flour
- 1/2 cup organic coconut sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
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.
Serving: 1muffins | Calories: 104kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Sodium: 88mg | Potassium: 124mg | Fiber: 1g | Sugar: 4g | Calcium: 35mg | Iron: 0.9mg