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. Source: EatingWell.com, January 2020

Marianne Williams
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 calories; 5.5 g total fat; 1.2 g saturated fat; 35 mg cholesterol; 201 mg sodium. 114 mg potassium; 32.8 g carbohydrates; 2.8 g fiber; 18 g sugar; 5.2 g protein; 2369 IU vitamin a iu; 1 mg vitamin c; 13 mcg folate; 70 mg calcium; 13 mg magnesium; 2 mg thiamin; 15 g added sugar;

Reviews (1)

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Rating: 5 stars
01/09/2020
These are moist and delicious. Read More