Stephanie Sullivan: Recipe - Carrot Cake Muffins

April 14, 2025

INGREDIENTS:

1 ¼ cup all purpose flour (or gluten-free flour mix)
1 ¼ teaspoons ground cinnamon (or pumpkin pie spice)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup mashed banana (from 2 very ripe bananas)
¾ cup grated carrots (from 1 medium carrot)
2 tablespoons unsalted butter (or dairy-free butter, melted)
2 large eggs
1 tablespoon vanilla extract
1/2 cup brown monk fruit sweetener (or brown sugar)
1/3 cup golden raisins
¼ cup chopped walnuts
Non stick cooking spray (if not using muffin liners)

For the frosting:

8 ounces ⅓ less fat cream cheese (left at room temp for an hour)
2 teaspoons vanilla extract
¼ cup powdered monk fruit sweetener (or powdered sugar)

DIRECTIONS: Preheat the oven to 350° F. Line a muffin tin with liners or lightly spray with nonstick cooking spray. Add the flour, cinnamon, baking powder, baking soda, and salt to a medium bowl and whisk to combine. Add the mashed bananas, grated carrots, melted butter, eggs, vanilla, and brown sugar to a large bowl. Whisk to combine. Add the raisins, walnuts and the dry ingredients to the bowl and use a spatula to fold until just combined and you see no more streaks of flour. Divide the batter evenly into the 12 muffin cups, filling up about ⅔ of the way up. Transfer the muffin tin to the oven to bake for 20-23 minutes, until puffed and a toothpick in the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. While the muffins cool, make the frosting. Add the cream cheese, vanilla, and monk fruit to a bowl. Use a hand mixer to whip until evenly combined, about a minute. To assemble, pipe or spoon frosting onto each muffin. Any remaining frosting can be stored in an airtight container in the fridge and used to drizzle over fruit or spread on toast.

NUTRITION INFO: 1 muffin, Calories: 168kcal, Carbohydrates: 30.5g, Protein: 5g, Fat: 7.5g, Saturated Fat: 3.5g, Cholesterol: 46.5mg, Sodium: 218mg, Fiber: 1.5g, Sugar: 7g - WW Points: 7

(Recipe and photo courtesy of Skinnytaste)