Carrot Cake Muffins

I cooked up the perfect addition to your Easter Brunch with Danny New on Mass Appeal.

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Carrot Cake Muffins
1 cup Oat Flour
1 tsp. Baking Soda
1 ½ tsp. Ground Cinnamon
½ tsp. Baking Powder
¼ tsp. Ground Nutmeg
½ tsp. Ground Ginger
¼ tsp. Salt
1 Egg
¾ cup Carrots, grated
½ cup Dark Brown Sugar, tightly packed
1/3 cup Plain Greek Yogurt
1 ¼ tsp. Pure Vanilla Extract
½ cup Crushed Pineapple, drained
Optional: ½ cup of raisins or chopped nuts such as almonds or walnuts

Preheat the oven to 400ᵒ and line a muffin tin with cup liners.
In a large bowl, mix together the oat flour, baking soda, cinnamon, nutmeg, ginger, baking powder and salt. Set aside.
In a smaller bowl whisk together the egg, brown sugar, yogurt, pineapple and vanilla until fully combined.
Add the dry ingredients to the wet ingredients until well mixed. Fold in the carrots. (Raisins and nuts if using) Fill the muffin liners ¾ of the way full.
Bake for 15-17 minutes.
Frosting:In a small bowl whisk together 8 oz. Whipped Cream Cheese with 3 tbs. Honey and 1 tsp. Vanilla.