Making muffins and cakes from scratch is defiantly more time-consuming. I remember the days of baking boxed carrot-cake with cream cheese frosting from the container. It was such a quick and easy dessert. Now, I put that right up there with a pizza pocket for dinner (and, yes, we used to eat those when my husband and I were first dating.)
To make meals, snacks, and desserts from scratch, there is more time involved, but the outcome is really worth it. The outcome of a much better quality and nutritional product, and usually a much better tasting one too! Now, if you are looking for more time in the day and wonder how you can fit in baking from scratch, let me say that my first answer would be to bake ahead. Pick a few hours one day to make 2 or 3 different kinds of baked goods. You can squeeze in a couple batches of waffles, muffins, and maybe some granola. You can freeze the muffins and waffles for the upcoming weeks!
With all that being said, maybe you’ll try these 10-ingredient Carrot Cake Muffins (2 of which are fruit/veggies!) with Cream Cheese Frosting. They’re loaded with nutrition!
Before you check out the recipe, let me tell you a little bit about how we made these in cooking class. We used organic bagged matchstick or julienned carrots (as a time saver) and then chopped them in tiny pieces with a hand chopper. We also bought crushed pineapple in a can, packed in 100% juice. At first, the kids said they didn’t want to eat this ‘cake’ as they see the all the carrots going in there, but after they worked hard to make these Carrot Cake Muffins and taste them, they change their mind! Omit the frosting for morning muffins – and remember, bake ahead and freeze!
- 2c White wheat flour
- 1t. Baking powder
- 1 ½ t. Baking soda
- 1 Tbsp Cinnamon
- Combine all dry ingredients in bowl.
- 3/4c Olive Oil, or Butter
- 3/4c Honey
- 1 tsp Vanilla
- 4 Eggs
- Whisk together in different bowl. Add;
- 2c Carrots, grated (to save time we used bagged organic matchstick carrots and chopped them with a hand chopper until tiny pieces.)
- 1c Crushed pineapple, well drained
- Add dry mix to wet. Stir until well combined. Scoop and bake at 350 until springy on top. Approximately 10-12 minutes for mini-muffins and 16-18 minutes for regular sized muffins.
- Ices approximately 36 mini cupcakes
- 8oz. Cream cheese (1 block)
- 1T Honey
- 1t. Vanilla
- 1/2t. Orange zest or 2-3 drops orange oil
- Beat until smooth and creamy in stand mixer or with hand blender. Fold in; (optional)
- 1/4c Crushed Pineapple, drained well.
- *Add 1/2-3/4 cup chopped walnuts if you want.