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5 from 1 vote

Carrot Ginger Flax Muffins with Cream Cheese Glaze

Whole wheat carrot ginger flax muffins topped with a dreamy, low-fat cream cheese glaze make for an incredibly delicious breakfast, snack or dessert. These muffins are loaded with nutritious ingredients, yet taste just like mini carrot cakes!
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Baked good, Breakfast
Cuisine: American
Servings: 12 muffins
Author: Jamie Vespa MS, RD

Ingredients

  • 1 cup finely grated carrots ~2-3 large carrots
  • 1 large egg
  • 1/4 cup coconut oil melted and cooled
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup honey or pure maple syrup
  • 1/3 cup unsweetened vanilla almond milk
  • 1/2 cup granulated sweetener of choice
  • 2 tsp vanilla extract
  • 2 cups white whole wheat flour
  • 1 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp ground flaxseeds
  • **Cream Cheese Glaze**
  • 1/4 cup cream cheese softened
  • 2 tbsp + 1 tsp unsweetened vanilla almond milk
  • 1 tbsp powdered sugar
  • 1/4 tsp vanilla extract

Instructions

  • Preheat oven to 375 degrees F. Place 12 muffin-cup liners in muffin cups and lightly coat with non-stick cooking spray.
  • In a large bowl, combine all wet ingredients: carrots, egg, coconut oil, applesauce, honey, almond milk and vanilla extract. Whisk to thoroughly combine. Add Truvia (or granulated sweetener of choice) and whisk to combine.
  • In a separate bowl, combine dry ingredients: flour, cinnamon, ginger, nutmeg, salt, baking powder, baking soda and flaxseeds. Stir to combine.
  • Pour dry ingredients into wet and stir until just combined. Divide batter evenly into prepared muffin cups. Bake for 22-24 minutes, or until a toothpick inserted comes out clean.
  • Cool for 15 minutes before removing from pan. Remove from pan and let cool completely on wire rack.
  • Once muffins are completely cool, begin preparing cream cheese glaze. Combine ingredients into the bowl of an electric mixer. Mix on high speed until creamy. Use a teaspoon to drizzle glaze on top of muffins, or dunk muffin tops into glaze. Top with crushed walnuts or a pinch of cinnamon (optional). Serve!

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 29g | Protein: 4.5g | Fat: 7g | Saturated Fat: 4.5g | Sodium: 183mg | Fiber: 3g | Sugar: 11.5g