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Muffins & Quick Breads

Carrot Cake Muffins

Recipe provided by Kiwi and Carrot
30mins
Prep Time
25mins
Cook Time
55mins
Total Time
Serves 12
Est. Yield

Ingredients

  • 2 eggs
  • 1/4 cup plain Greek yogurt
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 1-1/2 teaspoon vanilla extract
  • 2 overripe bananas
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened applesauce
  • 1-1/4 cups Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix
  • 1 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup shredded carrots
  • 1/3 cup chopped walnuts or raisins (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees. Grease a muffin tin and set aside.
  2. In a standing mixer, beat eggs until they become slightly frothy. Add Greek yogurt, maple syrup, coconut sugar, vanilla extract, bananas, melted coconut oil and applesauce. Mix until incorporated.
  3. Add Kodiak Cakes Mix, oats, cinnamon, nutmeg and salt and mix until just incorporated. Gently fold in shredded carrots and walnuts or raisins if using.
  4. Bake for 20-25 minutes, or until a knife comes out mostly clean.
  5. Allow to cool in muffin tin for 5 minutes before moving to a cooling rack to cool completely.

Carrot Cake Muffins

Nutrition Facts

188
Calories
7.1g
Total Fat
200.7mg
Sodium
28.4g
Carbs
11.7g
Sugars
1.7g
Fiber
4.4g
Protein

Recipe Makes approx. 12 Servings
Serving Size = 1 Muffin

View Full Nutrition Info

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