Mini Carrot Cake Muffins | Happy and Full

Happy and Full

Name: Mini Carrot Cake Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: SIGNATURE SELECTS Baking Powder, Double Acting; El Guapo® Whole Cinnamon (Canela Entera); Mama Tere Pea Flour; O Organics Sugar, Organic, Powdered; McCormick Gourmet™ Organic Whole Nutmeg; Land O Lakes Butter, with Olive Oil & Sea Salt; BOOST Very Vanilla; Carrot; Walnut Fudge; C&H Premium Pure Cane Light Brown Sugar; Smart Balance Light Made with Extra Virgin Olive Oil Buttery Spread; Open Nature Coconut Yogurt Alternative, Dairy-Free, Mango, Smooth & Creamy; McCormick® Ground Allspice; O Organics Cream Cheese Spread Tub; Crunch Easter Flatback Egg

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Mini Carrot Cake Muffins

Serves 1220 mins prep20 mins cook

These mini carrot cake muffins are perfect for spring and can easily be made dairy-free. With simple ingredients, they taste incredible and are a hit with the whole family!

0 servings

What you need

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

cup ap flour

cup powdered sugar

tsp nutmeg

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

tsp vanilla

carrot

cup walnut

cup brown sugar

Smart Balance Light Made with Extra Virgin Olive Oil Buttery Spread

cup light olive oil

Open Nature Coconut Yogurt Alternative, Dairy-Free, Mango, Smooth & Creamy

cup dairy free milk

tsp allspice

cup cream cheese

egg

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Instructions

1: Preheat oven to 350°F.

2: Peel & shred the carrots.

3: In a large bowl, combine all ingredients.

4: Divide batter into a very well greased mini muffin tin.

5: Bake for 18-20 minutes.

6: Let cool.

7: Whisk together icing ingredients & chop walnuts (optional).

8: Top muffins with icing and crumbled walnuts.

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