Mini Carrot Cake Muffins with Cream Cheese Drizzle
 
Prep time
Cook time
Total time
 
Author:
Serves: 48
Ingredients
MUFFINS
  • Nonstick cooking spray
  • 1 cup pecan halves
  • 3 cups (about ¾ lb./4-5 whole peeled) carrots, shredded
  • ¾ cup Bob's Red Mill Organic Almond Meal
  • ¾ cup Bob's Red Mill Organic Unbleached All Purpose White Flour
  • 1 tsp. freshly ground cinnamon
  • 1 tsp. freshly ground nutmeg
  • 1 tsp. ground ginger
  • ½ tsp. ground cloves
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup light brown sugar, packed
  • ½ cup nonfat plain greek yogurt
  • ⅓ cup natural applesauce
  • 1 tsp. vanilla extract
  • Zest of one lemon
  • 3 large eggs
GLAZE
  • ½ cup confectioners' sugar
  • ⅓ cup reduced fat cream cheese, at room temperature
  • 1 tsp. fresh squeezed lemon juice (about ½ lemon)
  • ¼ tsp. vanilla extract
Instructions
MUFFINS
  1. Preheat the oven to 350 F.
  2. Spread pecan halves out on a baking sheet and place in the oven while it is preheating.
  3. Spray 2 (24 count each) mini muffin pans with nonstick cooking spray and set aside.
  4. Peel carrots and shred using a food processor. Set aside.
  5. Roast pecans for preheating time and then about 5 minutes, remove from oven, let cool slightly and then pulse in a food processor for a coarse chop.
  6. In a large mixing bowl, combine chopped pecans, flours, baking powder, cinnamon, nutmeg, ginger, ground cloves, baking soda and salt.
  7. In a medium mixing bowl, combine brown sugar, greek yogurt, applesauce, vanilla, lemon zest and eggs.
  8. Fold shredded carrots into the wet mixture.
  9. Gently fold the wet ingredients into the dry ingredients and combine until just combined. Don't over mix.
  10. Using a teaspoon, fill the prepared mini muffin pans about ¾ of the way full. Do not overfill. The muffins will rise as they bake.
  11. Place in the preheated oven and bake for 10-12 minutes or until golden brown and a toothpick comes out cleanly in the center of the muffins. Remove from oven and let cool.
  12. While the muffins are cooking, prepare the glaze.
GLAZE
  1. In a small mixing bowl, combine confectioners' sugar, cream cheese, lemon juice and vanilla extract. Whisk to break up an lumps.
  2. Once muffins have cooled, drizzle cream cheese glaze over them in any pattern that you desire.
  3. Enjoy immediately or store in an airtight container.
Recipe by Becky's Best Bites at https://beckysbestbites.com/mini-carrot-cake-muffins-cream-cheese-drizzle/