Easy Carrot Cake Muffins

These healthy carrot cake 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

METHOD:

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.

Enjoy your Carrot Cake Muffins.