Healthy Carrot Cake Muffins

I had no pastry flour so subbed AP. Added a T of oil because no other fat in the recipe. I also upped the ginger to 3/4 t and added 1/4 t nutmeg and 1/8 t ground clove’s to up the warmth and spicy flavors. Delicious! Muffins turned out a little firmer at room temp than I expected but I’m guessing that using pastry flour would have yielded a lighter texture. All in all it’s a great recipe for a lower calorie count.

Delicious! I was looking for a healthier muffin recipe for the kids.These are a hit!

These muffins were wonderful! I was happy to use my whole wheat pastry flour for this recipe. For my cream cheese topping, I whipped 5-6tbsp of powdered stevia, 6 light laughing cow cheese wedges, and a tiny bit of vanilla extract. My version happens to be low-fat and low calorie! The muffin recipe didn’t need any changes. Walnuts are necessary!

These are delicious! I did not have pastry flour so I substituted whole wheat and white AP flour. I used a combination after reading about protein contents in different flours. Adding a pinch of cinnamon to the frosting was a great flavor booster to the tangy yet sweet topping!

These are very good! Moist, flavorful! I did add 1/2 Tbsp more cream cheese bc I wanted more of that flavor.

These are moist and delicious.