Inside-Out Carrot Cake Muffins

These Inside-Out Carrot Cake Muffins are perfectly spiced and loaded with our favorite cream cheese frosting.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 40

Servings muffins

Calories 222kcal

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.
8 oz ⅓ less fat cream cheese, ¼ cup agave or brown sugar
Mix the dry ingredients together in a large mixing bowl.
2 cups oat flour, ½ cup coconut sugar, 1 ½ tsp baking powder, ¼ tsp baking soda, 1 ½ tsp ground cinnamon, 1 tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger, ¼ tsp salt
Mix the wet ingredients in a small bowl.
2 large eggs, ¾ cup water, ⅓ cup coconut oil
Stir the wet ingredients into the dry ingredients.
Add in the the carrots
1 cup grated 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 tablespoon 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.