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Front view of a cream cheese filled carrot muffin with a bite out of it sitting on a tree trunk board.

Cream Cheese Filled Carrot Muffins

Olivia Daly
These whole grain carrot muffins are packed full of carrots and a delicious cream cheese filling. A healthier option to a piece of carrot cake!
5 from 2 votes
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Prep Time 17 minutes
Cook Time 26 minutes
Total Time 43 minutes
Course Breakfast, Dessert, Snack
Servings 12 muffins
Calories 204 kcal

Ingredients
  

Cream Cheese Filling

  • 115g/4oz low fat cream cheese, room temp
  • 2 tbsp (40g) honey
  • 1/2 tsp vanilla extract

Muffins

  • 2 large eggs
  • 1/4 cup (45g) canola oil
  • 1/3 cup + 1 tbsp (125g) honey (maple syrup if feeding to child under 1)
  • 1 cup (220g) unsweetened oat milk (or milk of choice)
  • 1 tsp vanilla extract
  • 1 1/2 cup (180g) whole wheat flour
  • 3/4 cup (90g) quick oats
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/4 cups (270g) grated carrot, packed (about 5 medium carrots)

Instructions
 

  • Preheat the oven to 350℉. Line or spray 12 muffin tins.
  • In a medium mixing bowl, combine your flour, oats, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda and salt. Set aside.
  • In a large mixing bowl, combine the eggs, canola oil, honey, milk and vanilla extract. Whisk until well combined.
  • Add in the grated carrot and whisk until well combined. Add the dry ingredients to the wet ingredients and fold until combined. Let the batter rest for 10 minutes.
  • While the batter rests, preheat your oven to 350℉. In the mean time, make your cream cheese filling.
  • In a small mixing bowl, add your cream cheese, 2 tbsp honey and 1/2 tsp vanilla extract. Using a hand mixer, mix at medium speed until creamy. Set aside.
  • Fill each tin about 1/3 full, ensuring the bottom is completely covered. Using a spoon, push down in the middle a little to make a small well.
  • Then, using a tsp or tsp sized scoop, scoop a heaping tsp of cream cheese mixture into each well you created. Try and keep it in a ball shape as this helps it stay in the middle of the muffin.
  • Put the remaining batter into each tin, ensuring the cream cheese is completely covered.
  • Cook the muffins for about 24-28 minutes or until the sides are set. It is a little trickier to tell if the centres are fully baked as the cream cheese will still have a little jiggle in the centre, but this is what we want.
  • Cool the muffins in the tins for 5 minutes, then move to a cooling rack to completely cool. Store in an airtight container for 1 day or in the freezer for up to 3 months.

Nutrition

Serving: 1muffinCalories: 204kcalCarbohydrates: 31gProtein: 4.6gFat: 7.5gSaturated Fat: 1.7gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 3.6gTrans Fat: 0.02gCholesterol: 36mgSodium: 230mgPotassium: 222mgFiber: 3.6gSugar: 13gVitamin A: 3840IUCalcium: 109mgIron: 1.3mg
Keyword Cream cheese filled carrot muffin, Whole wheat flour carrot muffins
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