Carrot Cake Muffins
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Ingredients
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- 3 eggs
- ½ cup greek yogurt
- 75g maple syrup
- 75g honey
- 60ml milk
- 1 teaspoon vanilla extract
- 2 carrots, shredded
- 195g cups whole wheat flour or any chosen flour
- 1 ¾ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
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Frosting
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- 225g light cream cheese, softened
- 60g Honey
- 1 teaspoon vanilla extract
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Directions
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- Preheat oven to 175°C.
- In a large bowl, whisk the eggs until light and fluffy.
- Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
- Pour in the honey, maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
- Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
- Portion the batter into a greased 12-cup muffin tin.
- Bake for 20 minutes, until the muffins have risen and set.
- For the frosting, beat the cream cheese in a small bowl until smooth.
- Add in the honey and vanilla and beat again until the mixture is well combined.
- Once the muffins have cooled, add a small bit of frosting to each muffin and smooth over the top.
- Enjoy!
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