Description
Deliciously moist and flavorful Carrot Cake Muffins made with ripe bananas, grated carrots, and warm spices, topped with a smooth and creamy cream cheese frosting. These muffins are perfectly portioned for a breakfast treat or a sweet snack and combine wholesome ingredients with a touch of indulgence.
Ingredients
Dry Ingredients
- 1 ¼ cup all purpose flour (or gluten-free flour mix like cup4cup)
- 1 ¼ teaspoons ground cinnamon (or pumpkin pie spice)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- ¾ cup mashed banana (from 2 very ripe bananas)
- ¾ cup grated carrots (from 1 medium carrot)
- 2 tablespoons unsalted butter (or dairy-free butter, melted)
- 2 large eggs
- 1 tablespoon vanilla bean paste
- ½ cup brown monk fruit sweetener (or brown sugar)
Add-ins
- 1/3 cup golden raisins
- ¼ cup chopped walnuts
Frosting
- 8 ounces ⅓ less fat cream cheese (left at room temperature for an hour)
- 2 teaspoons vanilla bean paste
- ¼ cup powdered monk fruit sweetener (or powdered sugar)
Other
- Non stick cooking spray (if not using muffin liners)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350° F. Line a muffin tin with liners or lightly spray with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk together mashed bananas, grated carrots, melted butter, eggs, vanilla bean paste, and brown monk fruit sweetener until smooth. Fold in golden raisins, chopped walnuts, and the dry ingredients carefully using a spatula until the batter is just combined with no flour streaks.
- Fill Muffin Tin and Bake: Evenly divide the batter into the 12 muffin cups, filling each about two-thirds full. Place the muffin tin in the preheated oven and bake for 20-23 minutes, or until the muffins are puffed and a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: While the muffins cool, place the softened cream cheese, vanilla bean paste, and powdered monk fruit sweetener in a bowl. Use a hand mixer to whip the frosting until smooth and fully combined, about one minute.
- Frost the Muffins: Pipe or spoon the cream cheese frosting generously onto each cooled muffin. Store any leftover frosting in an airtight container in the refrigerator for up to a week, perfect to drizzle over fresh fruit or spread on toast.
Notes
- Using ripe bananas adds natural sweetness and moisture to the muffins.
- For a gluten-free option, substitute the all-purpose flour with a suitable gluten-free flour blend like Cup4Cup.
- Ensure the cream cheese is at room temperature for smooth frosting consistency.
- Fill muffin tins only ⅔ full to allow room for rising and prevent overflow.
- Store frosted muffins in an airtight container in the fridge to keep them fresh.
- Optional: Swap walnuts for pecans or omit nuts for a nut-free version.
- These muffins can be frozen unfrosted for up to 3 months; frost after thawing.
