These carrot cake muffins are here just in time for Spring! I don’t know about you, but Spring and all of the Easter decor that comes with it has me craving carrot cake big time. Since the regular version no longer works for my diet, I thought it was time to get crafty with these little treats!
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LET’S TALK CARROT CAKE
Carrot cake is one of the most delicious treats in the land – and, the beauty of carrot cake muffins like these is that they can be eaten as a dessert (with cream cheese frosting) or for breakfast (without the cream cheese frosting).
They store well for meal prep, are great to serve at brunch and are super easy to pack up and serve at play dates. My kiddo loves them. Like, we have to hide them from her.
ARE CARROTS KETO FRIENDLY?
Carrots are certainly not a “banned” veggie if eating a keto diet, but they are one of those “below the ground” veggies that are higher in carbs. Like anything, in moderation, they are totally keto friendly, and this recipe only calls for one cup of carrots spread out over twelve muffins – so, super low impact here.
If you’re measuring strict macros, just make sure you account for the carbs and you’re golden. I love carrot cake muffins and am happy to be getting the extra beta-carotene!
THE COCONUT IS OPTIONAL
These muffins are made with a bit of unsweetened shredded coconut flakes, but it’s a totally optional ingredient! Everyone makes their carrot cake muffins (and other carrot cake goodies) differently and you can totally omit if you don’t think you’d like them.
If you’re on the fence though, I totally recommend giving them a try – they add healthy fat, fiber, and a wonderful texture once baked! And, I mean coconut…so good. Amiright?
MUFFINS ARE MY THANG
Here are a few of my most popular muffin recipes if you’re interested in checking those out too:
- Chocolate and Cream Cheese Muffins (taste like chocolate cupcakes with the frosting baked in)
- Cinnamon Roll Muffins (taste exactly like cinnamon rolls with the frosting…baked in – is there a theme here?)
- Berry Pancake Muffins (no “frosting” hear, but a fave in our house for quick breakfasts. Tastes like banana bread without the bananas!)
YOU CAN ADD CREAM CHEESE FROSTING!
These muffins are DELICIOUS without the cream cheese frosting – but, if you’re looking to treat them like a dessert, just add frosting!
To make a simple, sugar-free frosting, just mix 3 ounces of cream cheese, 1 tablespoon of heavy whipping cream, 1 tablespoon of sugar substitute (I use confectioner’s Swerve) and 1/2 teaspoon of vanilla extract.
Mix it all up well and distribute how you choose! My daughter likes to add a little food coloring (we use this dye-free natural food coloring for our treats!) – we also like to use pretty liners for funsies – I got these ones at Christmas Tree Shops, but Amazon has a ton of adorable cupcake liners (I love their Meri Meri line!)
CARROT CAKE MUFFINS RECIPE
My carrot cake muffins recipe is below! Note – the recipe yielded 15 muffins, but you could probably add a tiny bit of batter to each muffin tin to make 12 slightly larger muffins if you’d like. Just be cautious of the nutritional info if you’re closely measuring your Macros!
Let me know if you get creative with this recipe! I’d love to know how you make it your own 🙂
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