Carrot Cake Muffins - Comfort in Every Bite

(Makes 12)

Muffin Batter
1 cup oat flour
½ cup almond flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ cup coconut sugar or date sugar
2 eggs
¼ cup light olive oil or melted coconut oil
¼ cup Greek yogurt
2 medium carrots, shredded
½ cup pecans, crushed

Frosting
150g light cream cheese
2 tbsp Greek yogurt
1-2 tbsp honey or maple syrup
½ tsp vanilla extract
½ tsp lemon juice

Method
Preheat oven to 180°C, grease or line a muffin tin.
Beat eggs, oil, yogurt, and sugar until smooth.
Fold in oat + almond flour, baking soda, baking powder, and cinnamon.
Stir in carrots and pecans.
Divide batter into muffin tin (about ⅔ full each). Bake for 18-20 mins, until a skewer comes out clean.
For frosting, beat cream cheese + yogurt until smooth, then stir in honey, vanilla, and lemon juice. Spread or pipe on cooled muffins.

Storage
Fridge: Keep in an airtight container for 4–5 days.
Freezer: Freeze unfrosted muffins for up to 3 months. Defrost overnight or warm in oven 5 mins. Add frosting fresh (or freeze frosting separately in small tubs).

These carrot cake muffins are the perfect balance of indulgent and practical. They have all the warm spices and satisfying texture of classic carrot cake, but in a handheld form that works for busy mornings, afternoon tea, or late-night cravings.

I love how versatile they are - add cream cheese frosting for something special, or enjoy them plain with your morning coffee.
The recipe makes enough to last through the week, though they rarely survive that long.