Healthy Carrot Cake Muffins

Langkah-langkah

1. Preheat oven to 375°F. Line a 12-cup muffin pan with baking liners, or lightly grease with cooking spray.  Set aside.

2. Purée the oats in a blender or food processor until they reach a flour-like consistency. Add in the baking soda, cinnamon, sea salt, ginger, nutmeg, and pulse a few more times until the mixture is evenly combined. Set aside.

3. In a separate large mixing bowl, whisk together the eggs, milk, shredded carrots, maple syrup, coconut oil and vanilla extract until evenly combined.  Fold the oatmeal mixture in with the wet ingredient mixture, along with any optional add-ins, and stir until the mixture is just combined.  (Try to avoid over-mixing.)

4. Portion the batter evenly into prepared baking cups.  Then sprinkle a generous pinch of turbinado sugar on top of each cup of muffin batter, if you would like.

5. Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean.  Remove from the oven and place the pan on a wire cooling rack until the muffins cool to room temperature.

6. While the muffins bake, whisk together the cream cheese drizzle ingredients in a small mixing bowl until smooth. If the drizzle seems too thin, add in a few extra tablespoons of powdered sugar. If it is too thick, add in a tiny extra splash of milk.

7. Once the muffins have cooled to room temperature, use a fork or a piping bag to top each muffin with your desired amount of cream cheese drizzle. Serve immediately, or transfer to an airtight container and refrigerate the muffins for up to 3 days or freeze for up to 3 months.