Flourless Clean Eating Carrot Cake Muffins (that are truly delicious!)
If you know me even a little bit it is likely that you know that I can’t stand carrots *gag*. Cooked or raw…no. If they sneak in my salad by being in teeny tiny shredded pieces that are masked by all the other flavors of the salad…I’ll allow it. The other way I’ll allow it…CARROT CAKE! Heck yes! It’s my favorite! Some people thing that’s funny, but seriously, carrot cake does not taste like carrots! Right? Not one bit. There’s nothing like made-from-scratch (the from the box stuff just does NOT do it for me!), just made carrot cake with homemade cream cheese frosting ❤️ Mmmm!
Naturally, I needed to find a healthier version of my fav. We decided muffins would be a good idea (I’m all about breakfast you can take with you). Good thing, because muffins help keep you from eating wayyyyyy more than you should. Know what I mean? It’s one thing to say, ” I had one slice of cake” but everyone saw that that “piece” was 1/3 of the entire cake! But one muffin is one muffin (unless of course they are jumbo…but I digress…).
I don’t like putting a bunch of “substitute ingredients” in my recipes. I’d rather have what I want with minor adjustments and just eat less of it, instead of putting all sorts of things in something and choking it down but being able to say it’s “healthy”. So, in the name of staying close to the real thing, I just tweaked a recipe a bit without changing too much about it (remember when everyone used applesauce in recipes instead of butter?? Gag me. I did it too! It just never was the same. I’m happy that people are less afraid of healthy fats and that has, for the most part, gone by the wayside!).
- 2 cups shredded carrots
- 1 egg
- 1/3 cup honey
- 2 tsp vanilla
- 1 tbsp coconut oil or butter
- 1/4 cup plain Greek yogurt
- 1/4 cup milk (whatever kind you prefer)
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1.5 cups oat flour (I just blended old fashioned oats in the food processor until fine)
- 8oz cottage cheese
- 1/2 cup Plain Greek Yogurt
- 2 tbsp honey
- 1 tsp vanilla
Preheat oven to 350F & prepare muffin tins with liners or oil/butter (makes approx. 1 dozen).
Whisk together dry ingredients in medium mixing bowl. In separate, smaller bowl, whisk remaining ingredients. Combine mixture from small bowl with mixture in medium bowl and stir until ingredients are thoroughly mixed.
Divide mixture evenly between muffin liners and bake for 30 minutes or until set. Cool completely before adding topping.
For topping, blend cottage cheese alone in food processor until creamy. It is SO yummy like this. If it is grainy, keep blending! Should just take a minute or two. Once cream cheese is ready, add remaining ingredients and mix well.
We leave the topping in a separate, sealed container in the fridge and just add to our muffins as we eat them.