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Carrot Cake Muffin
These protein packed muffins are a great alternative to those looking for a sweet treat with less refined sugar and oil. The addition of Greek yogurt and banana help keep these muffins moist and delicious! Carrots are also a great source of beta carotene, fiber, and antioxidants that provide a number of health benefits. Walnuts are also a source of antioxidants and are a great source of Omega-3s. This dessert (or maybe even breakfast) is a great way to sneak in some vegetables without noticing!
- Yield: 12 muffins 1x
Ingredients
Scale
For the muffins:
- 1 ½ cups all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp nutmeg
- 2 tsp cinnamon
- Pinch of salt
- 2–3 medium carrots, grated, with the water squeezed out
- ¼ cup maple syrup
- ¼ cup plain Greek yogurt
- 1 mashed banana
- 1 egg
- 1 tsp vanilla extract
- ½ cup plant milk
- ¼ cup chopped walnuts
For the glaze:
- 4oz softened cream cheese
- ½ cup plain Greek yogurt
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350℃.
- To make the muffins, in a large bowl mix together the maple syrup, Greek yogurt, and egg until fully combined and smooth.
- Add the banana, vanilla extract, and plant milk, and whisk until thoroughly combined.
- Sift in the flour, baking soda, baking powder, nutmeg, cinnamon and salt. Slowly fold the dry ingredients into the wet until just combined. Be careful not to overmix.
- Add in the grated carrots and chopped walnuts and fold into the batter.
- Line a muffin tin and fill each liner with batter about ¾ of the way full.
- Bake for approximately 25 minutes, or when a toothpick comes out clean when poked in the centre.
- While the muffins are cooling, make the glaze.
- Using a whisk or mixer, beat the cream cheese until light and fluffy.
- Add the Greek yogurt and beat for another 2 minutes on medium speed.
- Slowly add in the maple syrup while mixing and mix until fully combined
- Glaze each muffin and enjoy!
Notes
Nutrition facts were calculated using unsweetened coconut milk for the plant milk.
Nutrition
- Serving Size: 1 muffing
- Calories: 131
- Sugar: 10.7g
- Sodium: 151mg
- Fat: 5.6g
- Saturated Fat: 2.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 18.4g
- Fiber: 1.4g
- Protein: 2.8g
- Cholesterol: 25mg
