Carrot Cake Muffins

Hello blog world! I still get friends and family who ask, why haven't you posted anything new!? I'm shocked every time and say you still check out my page!? It's funny because I continue to take pictures of everything I eat, cook and bake and I think it's just become a habit to pull out my camera and take pictures every time food is put in front of me. Take these muffins for instance, photo taken this summer and I am just telling you about them now! I loove love carrot cake and I'm sure it's partly due to the cream cheese icing that comes slathered on top. These muffins have all the essential ingredients of a good carrot cake but of course I've made it healthier without sacrificing texture and flavor that a good muffin should have!

Carrot Cake Muffins

Makes 8

1 large carrot, grated

1 apple, grated

1/4 cup crushed pineapple

1/2 cup unsweetened shredded coconut (toasted)

1/4 cup walnuts, toasted and chopped

1/4 cup pecans, toasted and chopped

1/2 cup all purpose flour

1/2 cup whole wheat pastry flour (or whole wheat flour)

1/2 cup evaporated cane juice sugar (or white sugar)

1 tsp cinnamon

1 tsp pumpkin pie spice

1 1/2 tsp baking powder

1/2 cup coconut oil (or canola oil)

2 eggs

2 tsp vanilla

Combine:

1/2 cup softened low fat cream cheese

1 tbsp agave syrup (or honey)

1 tsp vanilla

1. Preheat oven to 375 degrees F. Grease muffin tin and line tin with paper liners.

2. Combine all dry ingredients (including sugar) in a big bowl.

3. Combine oil and eggs and vanilla. Add to dry mix.

4. Fold in carrot, apple, pineapple, coconut, walnuts and pecans into batter.

5. Spoon batter 1/2 way up muffin cups, place 1 tbsp sweetened cream cheese into each. Fill

the muffin cups with the rest of the batter.

6. Bake for 20-25 min or until the top of the muffin springs back up or toothpick comes out

clean.