Name: Frosted Rainbow Carrot Muffins (almond flour version)
Ingredients: 2 ¼ cups almond flour; 1 tsp cinnamon; 1 tsp baking soda; ½ tsp salt; 3 eggs; ¼ cup coconut oil; ¼ cup + 2 tbsp pure maple syrup; 1 ½ cups shredded rainbow carrots; ½ cup raisins; 8 oz light cream cheese; ¼ cup pure maple syrup; 1 tsp vanilla extract

Spring is finally here and that means it's carrot season! While Liv is a self-proclaimed carrot hater (thanks to my husband), she can't resist these frosted carrot muffins. She loves taking them for her school snack, and I love knowing she's getting some vitamin-rich carrots in during the day.

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Dry Ingredients

2 ¼ cups almond flour

1 tsp cinnamon

1 tsp baking soda

½ tsp salt

Wet Ingredients

3 eggs

¼ cup coconut oil

¼ cup + 2 tbsp pure maple syrup

1 ½ cups shredded rainbow carrots

½ cup raisins

Cream Cheese Frosting

8 oz light cream cheese

¼ cup pure maple syrup

1 tsp vanilla extract

Preheat oven to 350F. In a large bowl, add your dry ingredients and toss to combine.

Add in your liquid ingredients and mix until just combined (over-mixing will result in a drier, denser muffin which we don't want).

Line a muffin tin with 12 silicone liners. Pour the batter into each liner evenly.

Bake for 20-22 minutes or until a toothpick inserted into the middle isn't too runny and is almost dry (we don't want completely dry either because the muffins will continue to bake even out of the oven just because they're so hot). Let the cupcakes cool.

In a medium sized bowl, mix together the cream cheese, maple syrup, and vanilla extract. Spoon or pipe on top of the cooled muffins and enjoy!

CategoryBaby Led Weaning, Breakfast, Child-Friendly, Dairy-free/Soy-free, Desserts, Easter, Gluten-Free, Passover, Snacks, Vegetarian

Ingredients