Decadent Spiced Carrot Cake Muffins: A Healthy Twist on

Today’s Healthy Dessert: Spiced Carrot Cake Muffins

Growing up, carrot cake was always a favorite dessert in my family. Today, I wanted to put a healthy spin on this classic treat by creating spiced carrot cake muffins that are not only delicious but also good for you. These muffins are perfect for a cozy fall afternoon or a quick grab-and-go breakfast option.

Ingredients

• 200g carrots, grated
• 150g whole wheat flour
• 100g rolled oats
• 150g Greek yogurt
• 50g maple syrup
• 1 egg
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 100ml almond milk

Kitchen Tools

• mixing bowl
• grater
• muffin tin
• oven
• whisk

To start, preheat your oven to 350°F (180°C) and line a muffin tin with paper liners. In a large mixing bowl, combine the grated carrots, whole wheat flour, rolled oats, Greek yogurt, maple syrup, egg, baking powder, cinnamon, ginger, nutmeg, and almond milk. Mix everything together until well combined.

Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once the muffins are baked to perfection, remove them from the oven and allow them to cool slightly before serving. These spiced carrot cake muffins are best enjoyed warm with a cup of tea or coffee.

The total weight of the cooked dish is approximately 600g, with 12 servings. Each muffin is around 50g, and one serving is about 150 calories.

One unique tip for these muffins is to add a handful of raisins or chopped walnuts to the batter for an extra burst of flavor and texture.

I hope you give these spiced carrot cake muffins a try and enjoy them as much as I do. Feel free to customize the recipe to your liking by adding your favorite mix-ins or toppings. Happy baking!