These healthy muffins are delicious, soft, and moist. I am certain you will love and enjoy this healthy treat.
This recipe is simple, quick and even a beginner baker will easily nail it.
I used vanilla extract to add flavor to these muffins, but you can replace it with orange, cinnamon or almond, or just any flavor you prefer.
Ingredients
- 1 ½ cups whole wheat flour (195 g)
- 2 carrots, shredded
- ¼ cup milk (60 mL)
- ½ cup Greek yogurt
- 1 ½ teaspoon ground cinnamon
- 3 eggs
- ½ cup maple syrup (168 g)
- 1 ¾ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ cup maple syrup (84g)
- 225g light cream cheese, softened (8 oz)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 12-hole muffin tin or line with large paper cases, and set aside.
- In a large bowl, whisk the eggs until light and fluffy.
- Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
- Pour in the maple syrup, milk, and vanilla extract, then beat the mixture again until smooth.
- Then add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients.
- Using a rubber spatula, fold the wet and dry ingredients together just until combined. Do not over-mix.
- Using a medium ice cream scoop, portion the batter into the prepared 12-cup muffin tin.
- Place in the oven and bake for about 18-20 minutes, until browned and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to sit for about 5 minutes before transferring to a cooling rack.
- Meanwhile, to make the frosting, beat the cream cheese in a small bowl until smooth. Then add in the maple syrup and vanilla and beat until well combined.
- Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. To smooth out the layer of frosting on the muffin, gently tap the muffins on the counter.
- Serve and enjoy!
