Carrot Muffins
10
Minutes
Prep Time
20
Minutes
Cooking Time
30
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Cup Harvest Fresh Nantes Carrots, shredded
- 2 Cups Almond Flour
- ½ Tsp. Baking Soda
- 4 Eggs, beaten
- ½ Cup. Honey
- 4 Tbsp. Vanilla extract
- 2 Tbsp. Cinnamon
- 1 Tsp. Nutmeg
- Crushed Walnuts, topping
Frosting
- 1 Tsp. Vanilla Extract
- 1 Package Cream Cheese, room temperature
- 2 Cups. Powdered Sugar
Directions
- Preheat oven at 325 degrees.
- Lightly spray muffin pan and set aside.
- In a bowl, add all ingredients and mix well.
- Lightly spray a muffin tray with cooking spray. Place carrot mixture in each muffin cavity, filling halfway to the top.
- Place in oven for 20 minutes, until a toothpick is inserted in the muffin and comes out clean. Remove from oven, let cool.
- Frosting: In a bowl, add cream cheese, powdered sugar, and vanilla, using hand mixer, mix until fluffy.
- Remove muffins from pan, add icing as desired with crushed walnuts.
What You Need
