Recipes for Specific Health Condition Healthy Diabetic Recipes Diabetic Bread Recipes Diabetic Muffin Recipes Healthy Carrot Cake Muffins 5.0 (6) 6 Reviews 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. By Marianne Williams Marianne Williams Instagram Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 40 mins Total Time: 1 hrs Servings: 12 Yield: 12 muffins Nutrition Profile: Heart Healthy High Fiber Diabetes Appropriate Vegetarian Low Sodium Soy-Free Jump to Nutrition Facts Ingredients 1 ¾ cups whole-wheat pastry flour 1 ½ teaspoons baking powder 1 ½ teaspoons ground cinnamon ½ teaspoon baking soda ¼ teaspoon ground ginger ¼ teaspoon salt 2 large eggs ½ cup unsweetened applesauce ½ cup light brown sugar ¼ cup granulated sugar ½ cup plain whole-milk Greek yogurt, plus 2 tablespoons, divided 1 ½ cups grated carrots (about 3 medium carrots) ½ cup toasted chopped walnuts ⅓ cup unsifted confectioners' sugar 1 ½ ounces reduced-fat cream cheese, softened Directions 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). 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. Rate it Print Nutrition Facts (per serving) 198 Calories 6g Fat 33g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 198 % Daily Value * Total Carbohydrate 33g 12% Dietary Fiber 3g 10% Total Sugars 18g Added Sugars 15g 30% Protein 5g 10% Total Fat 6g 7% Saturated Fat 1g 6% Cholesterol 35mg 12% Vitamin A 2369IU 47% Vitamin C 1mg 1% Folate 13mcg 3% Sodium 201mg 9% Calcium 70mg 5% Iron 1mg 3% Magnesium 13mg 3% Potassium 114mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved