Description
Enjoy these healthy carrot cake muffins for a nutritious and delicious breakfast.
Ingredients
Scale
- 3 eggs
- ½ cup greek yogurt
- ½ cup maple syrup (168 g)
- ¼ cup milk (60 mL)
- 1 teaspoon vanilla extract
- 2 carrots, shredded
- 1 ½ cups whole wheat flour (195 g)
- 1 ¾ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 8 oz light cream cheese (225 g), softened
- ¼ cup maple syrup (84 g)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk the eggs until light and fluffy.
- Add the Greek yogurt and whisk until smooth and fluffy.
- Pour in the maple syrup, milk, and vanilla extract. Beat until smooth.
- Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Fold the wet and dry ingredients together just until combined.
- Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
- Bake for 20 minutes, until the muffins have risen and set.
- For the frosting, beat the cream cheese in a small bowl until smooth.
- Add the maple syrup and vanilla and beat again until well combined.
- Once the muffins have cooled, spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
Notes
- Adjust maple syrup to your preferred sweetness.
- Ensure cream cheese is softened for smooth frosting.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg