To make it vegan: Replace the egg with a flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes to thicken. For a vegan topping, skip the cream cheese glaze and instead sprinkle the muffin tops with a mix of cinnamon and coarse sugar.
To make it gluten-free: Use chickpea flour or a gluten-free all-purpose flour blend in place of the regular flour. While this variation hasn’t been tested, it is very likely to work well.
For details on how to store and freeze these muffins, refer to the full post.
Healthy Carrot Cupcakes
These healthy carrot cupcakes are soft, moist, and spiced just right, made with wholesome ingredients like carrots, whole grains, and natural sweeteners for a guilt-free treat. Easy to adapt for various diets, they’re a nourishing option for dessert lovers who want a little indulgence without the extra sugar and fat.
Ingredients
Dry Ingredients:
- 1 ½ cups whole wheat pastry flour or white whole wheat flour you can also use all-purpose flour or a gluten-free all-purpose blend
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup finely shredded carrots about 2 to 3 medium carrots
- ½ cup pure maple syrup
- ⅓ cup natural unsweetened applesauce (or substitute with 1 mashed ripe banana)
- 1 large egg
- 2 tablespoons olive oil or use melted coconut oil, walnut oil, or avocado oil
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk or coconut milk any milk of choice will work
Optional Mix-Ins:
- ½ cup unsweetened shredded coconut
- ½ cup raisins
- ¼ cup chopped walnuts or pecans
For the Glaze:
- 4 oz light cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons almond milk to thin the glaze as needed
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray the insides with nonstick cooking spray to help prevent sticking. Alternatively, you can skip the liners and generously coat the muffin tin with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined. Set this dry mixture aside. In a large separate bowl, combine the shredded carrots, maple syrup, applesauce, egg, oil, and vanilla extract. Whisk until the wet ingredients are well blended, then slowly add the milk and stir in the dry flour mixture until just combined—avoid overmixing.
- If desired, gently fold in the shredded coconut and raisins. Divide the batter evenly among the prepared muffin cups, filling each one about 3/4 full. Bake for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- Once the muffins have cooled, prepare the cream cheese glaze. Place the cream cheese in a medium microwave-safe bowl and heat on high for 10–20 seconds, just until it's slightly warm and soft. Stir gently, then add in the powdered sugar, vanilla extract, and 1 tablespoon of milk. Stir again, and if needed, add a little more milk until the glaze reaches a smooth, pourable consistency—not too thin, but not overly thick.
- Dip the tops of each muffin into the glaze, then return them to the wire rack. If you like, sprinkle the glazed muffins with additional shredded coconut or chopped walnuts/pecans. This recipe yields 12 muffins.