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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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1. Preheat oven to 175°C.
2. In a large bowl, whisk the eggs until light and fluffy.
3. Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
4. Pour in the honey, maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
5. 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.
6. Portion the batter into a greased 12-cup muffin tin.
7. Bake for 20 minutes, until the muffins have risen and set.
8. For the frosting, beat the cream cheese in a small bowl until smooth.
9. Add in the honey and vanilla and beat again until the mixture is well combined.
10. Once the muffins have cooled, add a small bit of frosting to each muffin and smooth over the top. 
11. Enjoy!

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