These Carrot Cake Muffins with Cream Cheese Glaze are on the healthier side - made with whole wheat pastry flour, almond flour, coconut oil, maple syrup, and Greek yogurt! They're super flavorful, and full of texture from grated carrots, shredded coconut, raisins, and chopped walnuts! And the best part - they're topped with a delicious cream cheese glaze!
Preheat oven to 425℉. Line a standard muffin tin with paper liners and spray liners with nonstick spray also. This recipe makes about 14 muffins, so if you have another tin, line it with two liners as well. Set aside.
In a medium mixing bowl, combine the whole wheat pastry flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk to combine and set aside.
In another medium mixing bowl, whisk together the eggs, coconut oil, and maple syrup until combined. Add the almond milk, Greek yogurt, and vanilla and whisk again to combine. Add the carrots and stir to combine.
Add the dry ingredients to the wet, folding with a rubber spatula until almost fully combined. Add the coconut, raisins, and walnuts, and stir until just evenly combined. (Don't overmix!)
Fill muffin liners 3/4 full with batter. Bake for 5 minutes, then reduce oven temperature to 350℉ (leave the muffins in the oven!), and bake for an additional 18-20 minutes, or until set in the centers and a toothpick comes out clean. Let cool for 10 minutes in the tins, then remove and cool the rest of the way on a cooling rack.
Once muffins are completely cool, spoon the cream cheese glaze over the muffins and sprinkle with extra cinnamon if desired!
Add cream cheese to a medium mixing bowl. Beat the cream cheese with electric beaters on medium-high speed until light and fluffy. Add the powdered sugar and beat until combined. Add the vanilla and salt and beat on medium-high until combined. Add the milk a tablespoon at a time, until desired consistency is reached and no lumps remain. Spoon over cooled muffins!