Ingredients
12
12 servings
- •3 eggs
- •½ cup greek yogurt
- •½ cup maple syrup
- •¼ cup milk
- •1 teaspoon vanilla extract
- •2 carrots, shredded
- •1 ½ cups whole wheat flour
- •1 ¾ teaspoons baking powder
- •1 ½ teaspoons ground cinnamon
- •8 oz light cream cheese, softened
- •¼ cup maple syrup
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- 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. Beat the mixture again until smooth.
- 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.
- 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 in the maple syrup and vanilla and beat again until the mixture is 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. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 181
- Carbohydrate: 22g
- Fat: 8g
- Fiber: 1g
- Protein: 5g
- Sugar: 11g
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