Carrot Cake Muffins with Light Cream Cheese Frosting

carrot-cake-muffins-with-light-cream-cheese-frosting-3

These nutrient-loaded, sweetly-frosted ‘muffins’ are the perfect excuse to have dessert for breakfast. Apple chunks, shredded carrot and whole wheat flour help you start your day off right. The sweetened Greek yogurt and cream cheese frosting tastes like a treat while still offering some low fat protein. Customize your muffins with optional add-ins like pineapple, coconut, nuts or chocolate chips.carrot-cake-muffins-with-light-cream-cheese-frosting-1

Carrot Cake Muffins with Light Cream Cheese Frosting

  • Servings: 12 muffins with plenty of frosting
  • Time: 60 minutes
  • Difficulty: easy
  • Print

Ingredients:

Carrot Cake Muffins:

1 1/2 cups whole wheat pastry flour

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

½ teaspoon cloves

¼ teaspoon allspice

1/4 teaspoon salt

1/2 cup natural unsweetened applesauce

¼ cup agave nectar

¼ cup honey

1 egg, slightly beaten

1 teaspoon vanilla extract

1/2 cup vanilla soy milk

1 ½  cup finely shredded carrots (about 2-3 carrots)

1 small apple, peeled, cored and finely diced

½ cup diced pineapple, optional

½ cup unsweetened flaked coconut, optional

1/4 cup walnuts or pecans, optional

1/4 cup bittersweet or dark chocolate chips, optional

Light Cream Cheese Frosting:

¼ cup plus 3 tablespoons cream cheese, room temperature

¼ cup plus 2 tablespoons Greek yogurt, room temperature

4 tablespoons powdered sugar, sifted

1 teaspoon vanilla extract

Directions:

Preheat oven to 350° F.

Line 12-cup muffin pan with liners and spray with cooking spray.

Whisk together flour, baking soda, spices and salt.

In a large separate bowl, mix applesauce, agave, honey, egg, vanilla extract and soy milk.

Add carrot, apple and desired optional ingredients.

Add dry ingredients.

Spoon batter into muffin cups.

Bake 18-20 minutes or until pick inserted into the middle comes out clean.

Prepare frosting while muffins bake: cream together all frosting ingredients and set aside.

Cool 10 minutes in pan and then unmold to wire rack to finish cooling.

Pipe frosting onto completely cooled muffins.

Store leftovers in fridge.

carrot-cake-muffins-with-light-cream-cheese-frosting-2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s