Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar.

Marianne Williams
Source: EatingWell.com, January 2020
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Ingredients

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Directions

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  • Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners; coat with cooking spray. Set aside. Whisk flour, baking powder, cinnamon, baking soda, ginger and salt in a medium bowl. Whisk eggs, applesauce, brown sugar, granulated sugar and 1/2 cup yogurt in a large bowl; fold in carrots, walnuts and half of the flour mixture until combined. Add the remaining flour mixture; fold until just incorporated (some lumps can remain).

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  • Fill the prepared muffin cups three-quarters full with batter (about 1/3 cup each). Bake until the muffins are golden and a wooden pick inserted in the centers comes out clean, about 18 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.

  • Whisk confectioners' sugar, cream cheese and the remaining 2 tablespoons yogurt in a small bowl; whisk in 2 to 3 teaspoons water to reach desired frosting consistency. Dollop and spread the frosting over the cooled muffins.

Tips

To make ahead: Wrap airtight and refrigerate for up to 2 days. To freeze, wrap unfrosted muffins tightly in plastic wrap or foil; freeze for up to 3 months. Thaw completely before frosting.

Nutrition Facts

198.2 calories; protein 5.2g 10% DV; carbohydrates 32.8g 11% DV; exchange other carbs 2; dietary fiber 2.8g 11% DV; sugars 17.9g; fat 5.5g 9% DV; saturated fat 1.2g 6% DV; cholesterol 34.6mg 12% DV; vitamin a iu 2368.5IU 47% DV; vitamin c 1mg 2% DV; folate 13mcg 3% DV; calcium 70.1mg 7% DV; iron 0.5mg 3% DV; magnesium 12.8mg 5% DV; potassium 114.1mg 3% DV; sodium 201mg 8% DV; thiamin 2.2mg 216% DV; added sugar 15g.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/09/2020
These are moist and delicious. Read More