Carrot Cake Muffins with Cream Cheese Glaze

If you love carrot cake but want something a little more everyday (and a little more nutrient-packed), these muffins are the perfect solution. They’re fluffy, full of warm spice, naturally sweetened with maple syrup, and made with oat flour for a wholesome twist.

I’ve been making them for breakfasts, snacks, and even as a healthier dessert — and the cream cheese glaze on top makes them feel a little more special.

Why You’ll Love These Muffins

• Made with oat flour and Greek yogurt for extra fibre and protein

• Sweetened with maple syrup and applesauce

• Lightly spiced with cinnamon and nutmeg

• Topped with a tangy, dreamy cream cheese glaze

• Easy to bake and kid-approved!

Ingredients

For the muffins:

• 1 ½ cups oat flour

• 1 tsp baking soda

• 1 ½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp salt

• 1 cup shredded carrots

• ½ cup maple syrup

• ⅓ cup applesauce

• 1 egg

• 2 tbsp melted coconut oil

• ½ cup plain Greek yogurt

• 1 tsp vanilla extract

For the glaze:

• ½ cup cream cheese, softened

• ¼ cup powdered sugar

• ½ tsp vanilla extract

• 2 tbsp almond milk

Directions:

1. Preheat your oven to 350°F and line or grease a 12-cup muffin tin.

2. In a large bowl, whisk together the oat flour, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, whisk together the carrots, maple syrup, applesauce, egg, coconut oil, Greek yogurt, and vanilla until well combined.

4. Pour the wet mixture into the dry ingredients and stir until just combined.

5. Divide the batter evenly between the muffin cups.

6. Bake for 18–20 minutes, until the tops are set and a toothpick comes out clean. Let cool for 10 minutes.

7. While the muffins cool, whisk together the cream cheese, powdered sugar, vanilla, and almond milk until smooth.

8. Dip the tops of each muffin into the glaze, sprinkle with a little extra cinnamon, and enjoy!

Tips & Variations

• Want to make these dairy-free? Use a plant-based yogurt and cream cheese alternative.

• Add chopped walnuts or raisins for more carrot cake vibes.

• Store in the fridge for 3–4 days or freeze unglazed muffins for up to a month.

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