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Heather’s Whole Wheat Carrot Cake Muffins

by Livestrong_Recipes  |  Jul 7, 2015

Heather’s Whole Wheat Carrot Cake Muffins
  1. PREP
  2. 20 m
  • COOK
  • 18 m
  • TOTAL
  • 38 m

Carrot cake is usually a decadent treat but with a few simple substitutions, you can bump up the nutritional offerings with these mini muffins.

INGREDIENTS

SERVES 22

  • 2 cups Whole Wheat Flour
  • 1 tsp All Natural Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp cinnamon
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 3/4 cup Maple Syrup
  • 3 egg(s)
  • 2 cups Grated Carrots
  • 1 cup Crushed Pineapple in Unsweetened Pineapple Juice
  • 1/2 cup Chopped Walnuts
  • 1/2 cup Greek Yogurt Cream Cheese
  • 3/4 cup Confectioners' Powdered Sugar
  • 1/2 tsp pure vanilla extract

DIRECTIONS

1 Combine dry ingredients.
2 Add maple syrup, oil, applesauce, and eggs. Mix well.
3 Stir in remaning 3 ingredients.
4 Grease two muffin pans and pour batter ¾ cup full. You should have enough batter to fill 22 cups.
5 Bake for 18 minutes at 350 degrees. (I baked one sheet of muffins at a time).
6 Cool in pan, then remove and cool on wire rack.
7 Make frosting by beating together cream cheese blend and powder sugar. Stir in vanilla. Frosting will have a thin consistency. Apply thin layer to each muffin. Top with grated carrot or nuts if desired.
8 Photo and Recipe Credit: Heather Mason, MS, RD Nutritionist and blogger at www.nuttynutritionandfitness.com