Wholesome treat that will make you feel good! These healthy carrot cake muffins are made with natural nutritious ingredients. They are tender and fluffy, not overly sweet and extremely easy to make. Do try!
Add all ingredients into a bowl and mix well. Set aside.
Add milk and lemon juice into another bowl and leave for 10 minutes. Then add in eggs, oil, honey and vanilla extract. Mix well using a hand whisk.
Now add in dry ingredients and mix everything together, but do not over mix it. Finally add in carrot, apple and walnut. Give it one last mix. Scoop batter evenly into lined muffin pans. This recipe yields 16 muffins.
Bake in a preheated oven at 350ºF(175ºC) at lower ⅔ rack, no fan-forced, with top and bottom heat, for 23 minutes or until you insert a skewer into a muffin and it comes out clean. Remove from the oven and cool completely.
Add cream cheese into a bowl and mix until it gets creamy, using a spatula. Now add in 2-3 tablespoon of honey (or your favourite sweetener) until you get your desired sweetness.
Spoon onto the muffins and finally sprinkle some chopped walnuts on top. Serve and enjoy!
Use spoon and level method when measuring the flour (for cup measurement)
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)