I bet everyone has their tried-and-true carrot cake/muffins recipe, but I will still share mine since I believe this recipe is pretty awesome. I put a little bit of banana puree in, not too much to turn them into banana muffins, but just enough to make them extra moist and fragrant. I like using fresh pineapple finely chopped in a processor, but I usually do so to utilize some leftover pineapple, other days canned pineapple does the job.
Because the batter is wet, the tops of the muffins don’t dome that high which makes them perfect for piping a generous swirl of cream cheese frosting. You should try my recipe for icing sugar-free honey frosting. Substitute honey (some or all) for maple syrup and add a bit of orange zest to compliment the orange-flavored muffins.
The batter can be also baked as a cake in a deep 9×13 inch pan or divided between three 9 inch round pans and assembled later into a more impressive-looking torte.