Carrot Cake & Flax Seed Muffins
Servings: 12 muffins
Calories: 218kcal
Moist and a little spicy - the perfect combination for a bite of carrot cake!
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Ingredients
- 1 1/2 cup light spelt or gluten free flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 dash nutmeg
- 1 cup carrot, shredded
- 1/4 cup flax seeds, ground
- 1/2 cup raw pumpkin seeds
- 2 eggs, beaten
- 1/3 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
Cupcake Icing
- 1 package regular cream cheese
- 1/2 cup whipping cream
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground flaxseed and pumpkin seeds in a large bowl. In a small bowl, combine eggs, apple sauce & vanilla. Grate carrots and add to flour mixture, making sure to evenly distribute. Add small liquid bowl to large bowl and begin mixing. Add in melted coconut oil now. (If you add it any earlier, it will likely solidify in your batter.) Stir well being careful not to over mix. Scoop into muffin tin. I like to use an ice cream scoop to keep my muffins all the same size. Bake for 20 - 22 minutes or until a cake tester comes out clean. If you are adding the icing, whip the cream cheese, whipping cream and maple syrup until it becomes thick. Store in fridge and ice muffin/cupcakes once cool. Enjoy!
Nutrition
Calories: 218kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 123mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1967IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg