RECIPES
Heather’s Whole Wheat Carrot Cake Muffins
by Livestrong_Recipes | Nov 11, 2018
Photo Credit: so_lizaveta/ adobe stock
- PREP
- 20 m
- COOK
- 18 m
- TOTAL
- 38 m
Carrot cake is usually a decadent treat but with a few simple substitutions, you can bump up the nutritional offerings with these mini muffins.
INGREDIENTS
SERVES 22
- 2 cups Whole Wheat Flour
- 1 tsp All Natural Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 tsp cinnamon
- 1/2 cup canola oil
- 1/2 cup applesauce
- 3/4 cup 100% Pure Maple Syrup
- 3 egg(s)
- 2 cups Grated Carrots
- 1 cup Crushed Pineapple in Unsweetened Pineapple Juice
- 1/2 cup Chopped Walnuts
- 1/2 cup Greek Yogurt Cream Cheese
- 3/4 cup Confectioners' Powdered Sugar
- 1/2 tsp pure vanilla extract
DIRECTIONS
1
Combine dry ingredients.
2
Add maple syrup, oil, applesauce, and eggs. Mix well.
3
Stir in remaning 3 ingredients.
4
Grease two muffin pans and pour batter ¾ cup full. You should have enough batter to fill 22 cups.
5
Bake for 18 minutes at 350 degrees. (I baked one sheet of muffins at a time).
6
Cool in pan, then remove and cool on wire rack.
7
Make frosting by beating together cream cheese blend and powder sugar. Stir in vanilla. Frosting will have a thin consistency. Apply thin layer to each muffin. Top with grated carrot or nuts if desired.
8
Photo and Recipe Credit: Heather Mason, MS, RD Nutritionist and blogger at www.nuttynutritionandfitness.com
