Muffins that taste like carrot cake and are full of fiber? Yes, please! This recipe blends whole wheat pastry flour with fresh carrots and delicious spices for a sweet treat. The recipe is modified to be diabetes-friendly by using applesauce as a sweetener and the cream cheese icing uses Greek yogurt for a creamy consistency. Adding fresh carrots, walnuts and whole wheat flour also delivers a great dose of Vitamin A, antioxidants, and fiber.
[cooked-sharing]
Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners; coat with cooking spray. Set aside. Whisk flour, baking powder, cinnamon, baking soda, ginger and salt in a medium bowl. Whisk eggs, applesauce, brown sugar, granulated sugar and 1/2 cup yogurt in a large bowl; fold in carrots, walnuts and half of the flour mixture until combined. Add the remaining flour mixture; fold until just incorporated (some lumps can remain).
Fill the prepared muffin cups three-quarters full with batter (about 1/3 cup each). Bake until the muffins are golden and a wooden pick inserted in the centers comes out clean, about 18 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.
Whisk confectioners' sugar, cream cheese and the remaining 2 tablespoons yogurt in a small bowl; whisk in 2 to 3 teaspoons water to reach desired frosting consistency. Dollop and spread the frosting over the cooled muffins.
Source: Eating Well
Prep: 20
Cooking: 20
To make ahead: Wrap airtight and refrigerate for up to 2 days. To freeze, wrap unfrosted muffins tightly in plastic wrap or foil; freeze for up to 3 months. Thaw completely before frosting.
Exchanges: 1 Fat, 1 Other Carbohydrate, 1 Starch
1 servings
12 muffins
- Amount per serving
- Calories198
- % Daily Value *
- Total Fat 55g71%
- Saturated Fat 12g60%
- Cholesterol 346mg116%
- Sodium 201mg9%
- Total Carbohydrate 328g120%
- Dietary Fiber 28g100%
- Total Sugars 179g
- Protein 52g
- Potassium 1141mg25%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners; coat with cooking spray. Set aside. Whisk flour, baking powder, cinnamon, baking soda, ginger and salt in a medium bowl. Whisk eggs, applesauce, brown sugar, granulated sugar and 1/2 cup yogurt in a large bowl; fold in carrots, walnuts and half of the flour mixture until combined. Add the remaining flour mixture; fold until just incorporated (some lumps can remain).
Fill the prepared muffin cups three-quarters full with batter (about 1/3 cup each). Bake until the muffins are golden and a wooden pick inserted in the centers comes out clean, about 18 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.
Whisk confectioners' sugar, cream cheese and the remaining 2 tablespoons yogurt in a small bowl; whisk in 2 to 3 teaspoons water to reach desired frosting consistency. Dollop and spread the frosting over the cooled muffins.
Notes
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