Carrot Cake Muffins {grain-free}

You may have realized this already, but I'll share this tip in any case: you can use a number of my cake and sweet bread recipes to make cupcakes and muffins. A good example is my banana bread recipes. They make great muffins and cupcakes, and even cakes.

The baking time when converting from bread and cake to muffins and cupcakes can vary a bit depending on the density of the batter and the ingredients. Usually the muffins and cupcakes take a bit less time to bake in the oven. For this carrot cake muffin recipe the baking time turned out to be the same as the cake baking time, mostly because the batter is on the thick side and very moist, and the muffins are in a liner and a baking pan.

Just like my carrot cake, I like my carrot muffins on the basic side, but you can add ½ cup of raisins and ½ cup finely chopped walnuts to the batter. Or, add the walnuts on the top. For a slightly more decadent crunchy muffin top, add candied walnuts on top of each muffin.

I make six jumbo muffins with this batter, but you can easily get eight muffins out of it if you prefer. If you make the jumbo muffins, grease the top of the pan so the muffins release easily after cooling them.

I love eating these muffins with yogurt, usually a quick mix of yogurt and some thick honey or maple syrup. A less tangy frosting or drizzle topping option is my vanilla icing recipe (added below) or cream cheese frosting.