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Saturday, 2 May 2015

Healthy Carrot Muffins with Coconut Cream Icing

Quick and healthy is always my aim when making snacks and meals for my family!  I love to bake but time is always limited in the kitchen.

I made these Carrot Muffins for the boys this morning during Fraser's nap and decided that since he loved the Banana Bread Bars with Healthy Honey Frosting SO much that I should add a big of "icing" to the tops of these too!  

I ended up using cream cheese and coconut in my icing this time and sweetened it with honey.  YUM!!

Healthy Carrot Muffin Recipe


    1 1/2 cup chopped – carrot
    2 cup – Whole Wheat flour
    2 teaspoon – baking powder
    1 teaspoon – baking soda
    1/2 teaspoon – Salt
    1 teaspoon – cinnamon
    1/2 cup – Maple Syrup
    3 large – Egg
    1/2 cup – Coconut Oil
    1/2 Cup – Almond milk; warm or room temp
    1 teaspoon – Vanilla extract

    Preheat oven to 350 degrees.
    Start by chopping the carrots in a food processor until completely grated. You want 1 cup of grated carrot.
    Combine dry ingredients. Flour, baking powder, baking soda, salt and cinnamon.
    In a separate bowl, combine carrot, eggs, coconut oil, almond milk and vanilla. Fold wet ingredients into dry and stir till just moistened.
    Scoop into muffin tin, with muffin liners or by coating the muffin tin with coconut oil.
    Bake for 18-20 minutes at 350 degrees.

Coconut Cream Icing


1 Brick Cream Cheese - room temperature
1 Cup unsweatened Coconut 
1/2 cup honey or maple syrup
1 tsp vanilla
Milk as desired for consistency


  • ·      Cream together Cream cheese and honey using a hand mixer or stand mixer
  • ·      In food processor blend coconut and vanilla until the coconut is very fine. 
  • ·      Add in the cream cheese mixture a spoonful at a time until combined with the coconut and the coconut starts to become smoother. 
  • ·      If needed add in a small amount of milk to smooth everything out.  
  • ·      Spread onto muffins and store in the refrigerator 

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