Whole wheat carrot cake muffins

Whole wheat carrot block muffins are fun for a good for you breakfast, snack or school dejeuner. Naturally sweetened and loaded with shredded carrots, these muffins are peachy on their own or with a lite cream cheese frosting.

How's your calendar week going my friends?

We've had a busy just productive one. We got our taxes washed with our accountant on Tuesday night. (I obviously have to make revenue enhancement appointments like I do haircut appointments – at night when the kids are in bed. #momlife)

Zip like that to make yous feel similar an adult. And for me, like a real businessperson. Getting everything in order virtually this blog and going through it all fabricated me feel similar a serious boss lady!

I'm looking forward to a long, lazy weekend though. We lose an hour with the start of daylight savings time, simply it's worth it, knowing that bound is near hither.

(Speaking of, I've got to go some spring cleaning chores tackled – or at least, planned. And some outdoor yard revival going. One of my elevation priorities is getting a fire pit in our backyard this year!)

But enough chitchat, we demand to talk near these muffins.

You know nosotros love our healthy muffin recipes in this house.

My kids have been muffin munchkins since they were toddlers and we are showing no signs of slowing down.

They swallow spinach banana mini muffins and whole wheat pumpkin muffins nearly every week for lunch.

We have my whole grain banana blueberry muffins, salubrious granola muffins and apple tree cinnamon quinoa breakfast muffins on the regular for a quick and easy breakfast.

And my healthy chocolate chip muffins are also a long-fourth dimension favorite, from even earlier nosotros had kids.

Today's whole wheat carrot cake muffins are a fun 1 for springtime and Easter. 🥕🐇❤️

They are whole wheat, naturally sweetened and loaded with 2 cups of shredded carrots! 🥕🥕🥕

They are soft and fluffy, perfectly sugariness and such a fun breakfast treat! And with the cream cheese frosting, it'due south basically similar a healthier cupcake. 🙌

(Yeah, I'thou really merely a grown-up kid who wants to consume dessert for breakfast. And I'm totally OK with that.)

Notes on whole wheat carrot cake muffins:

• I utilize white whole wheat flour but equally always, you can substitute whole wheat flour or all-purpose flour if you adopt.
• I've used Greek yogurt to keep these lightened up, but you could substitute a dairy-free yogurt if yous demand these to be dairy-free.
• I finely grate the carrots then that they pretty much melt into the muffin. You could do a more coarse grating if you want some more texture.
• Feel free to add some mix-ins to these muffins! You could add together i/2 loving cup of raisins or walnuts (or both) when you fold in the shredded carrots. (You may end up with closer to xiii or 14 muffins if you do this.)
• Or you could sprinkle the tops of the muffins with raisins or chopped walnuts – or both. This is a skillful way to please everybody if your kids have different tastes, like mine practice.

Finally, the foam cheese frosting is optional. Information technology certainly makes these more succulent, but you lot could skip it if you want a lighter muffin for breakfast or a school lunch.

Wishing y'all a happy (about! so close!) spring and I hope you give these whole wheat carrot cake muffins a try.

Enjoy!

XO,

Kathryn

P.S. Cheque out my carrot cake baked oatmeal for another way to enjoy carrot cake in the morning!

Also, my mom gave me that cute carrot whisk in the pictures since I dearest carrots so much. You tin find it hither if you want i too!

Prep Time 15 minutes

Melt Time 15 minutes

Total Time 30 minutes

Ingredients

• i 1/iv cups white whole wheat flour
• one teaspoon baking powder
• 1/ii teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• i/ii cup pure maple syrup
• ane/4 loving cup patently nonfat Greek yogurt
• 1/two cup milk of selection
• ii teaspoons vanilla extract
• ii cups finely shredded carrots (from 3-4 medium carrots)

For the cream cheese frosting (optional):

• 4 oz. reduced fat manifestly foam cheese
• 2 tablespoons plain nonfat Greek yogurt
• 2-3 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350. Line a 12-loving cup muffin tin with paper liners and spray with cooking spray.
2. In a large bowl, combine the flour, baking powder, blistering soda, cinnamon and salt. Stir to combine.
3. In a separate medium bowl, beat the eggs and add maple syrup, Greek yogurt, milk and vanilla. Stir with a whisk to pause up the Greek yogurt until the mixture is smooth.
4. Add the wet ingredients to the dry ingredients and stir merely until combined. Fold in the shredded carrots.
5. Separate the batter between the 12 muffin cups, filling each almost all the way full.
6. Bake at 350 for 15-eighteen minutes, until a toothpick inserted in the center comes out clean.
7. Meanwhile, make the cream cheese frosting, if using. Combine all ingredients, starting with 2 tablespoons of maple syrup in a small bowl and use a manus mixer (or stand mixer) to combine. The mixer helps become the glaze smooth. Taste and add together actress maple syrup, if desired.
8. Permit the muffins absurd and so pinnacle with the foam cheese frosting, if using.

Notes

I use white whole wheat flour but you can substitute whole wheat flour or all-purpose flour if you prefer.

I've used Greek yogurt to keep these lightened upwards, but you could substitute a dairy-free yogurt if you demand these to be dairy-free.

I finely grate the carrots so that they pretty much melt into the muffin. You could do a more coarse grating if y'all want some more texture.

Experience free to add some mix-ins to these muffins! You could add together ane/2 cup of raisins or walnuts (or both) when you fold in the shredded carrots. (You may end up with closer to xiii or 14 muffins if you do this.) Or you could sprinkle the tops of the muffins with raisins or chopped walnuts - or both.

Diet Information:

Yield:

12

Serving Size:

ane muffin
Corporeality Per Serving: Calories: 156 Total Fat: 5g Saturated Fat: 2g Trans Fatty: 0g Unsaturated Fat: 2g Cholesterol: 42mg Sodium: 202mg Carbohydrates: 25g Fiber: 2g Sugar: 13g Protein: 5g

mitchellfacces.blogspot.com

Source: https://www.familyfoodonthetable.com/whole-wheat-carrot-cake-muffins/

Share this post