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Skinny Carrot Cake Muffins - a healthier take on carrot cake, sweet enough for dessert and healthy enough for breakfast! | tastythin.com
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Skinny Carrot Cake Muffins

Skinny Carrot Cake Muffins - a healthier take on carrot cake, sweet enough for dessert and healthy enough for breakfast!
Servings: 12 muffins
Author: Nikki

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup pure maple syrup
  • 2 tablespoons melted coconut oil
  • 1/2 cup unsweetened applesauce
  • 1/4 cup almond or fat free milk
  • 2 tsp pure vanilla extract
  • 2 1/2 cups grated carrots (no need to peel)

Greek Yogurt Glaze (optional)

  • 2 tablespoons nonfat plain Greek yogurt
  • 1/2 cup powdered sugar
  • splash of vanilla
  • dash of cinnamon

Instructions

  • Preheat oven to 350 degrees. Prepare 12 cup cupcake pan with cooking spray.
  • Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl, combine egg, maple syrup, coconut oil, applesauce, milk, and vanilla.
  • Incorporate flour into wet ingredients until well combined. Fold in grated carrots.
  • Fill cupcake cups about 1/2 full. Bake for 16-18 minutes. Remove and cool on a wire rack.
  • For glaze, whisk yogurt well in a small bowl.  Add powdered sugar, splash of vanilla, and cinnamon.  Whisk until smooth.  Add additional sugar or yogurt to reach desired taste/consistency.  Drizzle over cooled muffins.