Why You’ll Love This Recipe

If you’re a fan of carrot cake, these muffins are a great alternative for a healthier yet indulgent treat. The combination of warm spices, the sweetness of carrots, and a luscious cream cheese filling makes each bite irresistible. Plus, these muffins are not only delicious but nutritious, with whole wheat flour and extra fiber. The cream cheese center adds a rich, creamy twist that kids and adults alike will love.

Ingredients

1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1/4 cup honey or maple syrup
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 cups finely grated carrots
1/2 cup oats
1/4 cup cream cheese, softened
1 tablespoon sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the whole wheat flour, baking soda, cinnamon, ginger, and salt.
In a large bowl, combine the honey, vegetable oil, eggs, and vanilla extract. Stir in the grated carrots and oats.
Gradually add the dry ingredients into the wet mixture and stir until just combined.
In a small bowl, mix together the cream cheese and sugar until smooth.
Spoon a small amount of muffin batter into each muffin cup, then add a teaspoon of the cream cheese filling, and top with more batter, covering the filling completely.
Bake for 18-20 minutes or until a toothpick comes out clean from the muffin center. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Gluten-Free: Swap out the whole wheat flour for a gluten-free all-purpose flour blend.
Dairy-Free: Use a dairy-free cream cheese alternative to make this recipe dairy-free.
Nut-Free: Omit any nuts or substitute with seeds if you have nut allergies.

Storage/Reheating

Storage: Once cooled, store the muffins in an airtight container at room temperature for up to 3 days.
Freezing: To freeze, place the muffins in a single layer in an airtight container or freezer-safe bag, separated by paper towels to absorb excess moisture. They will keep for up to 3 months. To reheat, thaw at room temperature or microwave in short 20-second bursts.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, but whole wheat flour adds more fiber and a nutty flavor to the muffins.

How can I make these muffins less sweet?

You can reduce the amount of honey or maple syrup and substitute with a sugar-free sweetener.

Can I freeze the cream cheese-filled muffins?

Yes, these muffins freeze well! Just make sure they are fully cooled before freezing.

What’s the best way to grate the carrots?

A fine grater or food processor works best for evenly grated carrots.

Can I use other types of fruit or vegetables?

Absolutely! You can substitute carrots with zucchini or apples for a different flavor.

Are these muffins kid-friendly?

Yes! The cream cheese filling is a hit with kids, making these a perfect snack for them.

How can I ensure the cream cheese doesn’t leak out?

Make sure to cover the filling completely with muffin batter before baking.

Can I make mini muffins with this recipe?

Yes, you can use a mini muffin tin and reduce the baking time to about 10-12 minutes.

How do I know when the muffins are done baking?

Insert a toothpick into the center of the muffin. If it comes out clean, they are done.

Can I substitute the eggs?

Yes, you can use flax eggs or another egg substitute if needed.

Conclusion

These Cream Cheese Filled Carrot Muffins are a perfect blend of healthy ingredients and indulgent flavor. With their rich cream cheese filling and wholesome base, they make a great breakfast or snack option for the whole family. Whether you’re looking for a nutritious treat or just something delicious to enjoy with a cup of coffee, these muffins are sure to satisfy.

Cream Cheese Filled Carrot Muffins

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These Cream Cheese Filled Carrot Muffins offer a deliciously healthy treat, blending the goodness of whole wheat flour and grated carrots with a rich cream cheese filling. Ideal for breakfast or as a snack, these muffins are a perfect balance of indulgent flavor and nutritious ingredients. The warm spices, sweetness from carrots, and the creamy center make each bite irresistible, while the whole wheat flour adds fiber. Perfect for the whole family, these muffins are a great alternative to carrot cake.

Author: Amy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the whole wheat flour, baking soda, cinnamon, ginger, and salt.
In a large bowl, combine the honey, vegetable oil, eggs, and vanilla extract. Stir in the grated carrots and oats.
Gradually add the dry ingredients into the wet mixture and stir until just combined.
In a small bowl, mix together the cream cheese and sugar until smooth.
Spoon a small amount of muffin batter into each muffin cup, then add a teaspoon of the cream cheese filling, and top with more batter, covering the filling completely.
Bake for 18-20 minutes or until a toothpick comes out clean from the muffin center. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Gluten-Free: Swap out the whole wheat flour for a gluten-free all-purpose flour blend.
Dairy-Free: Use a dairy-free cream cheese alternative to make this recipe dairy-free.
Nut-Free: Omit any nuts or substitute with seeds if you have nut allergies.