Whole Wheat Carrot Cake Muffins

Whole Wheat Carrot Cake Muffins

January 16, 2021

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.

  • Yields: 12 muffins
Whole Wheat Carrot Cake Muffins


1Preheat 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).

2Fill 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.

3Whisk 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 3/4 cups whole-wheat pastry flour

1 1/2 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1/2 cup unsweetened applesauce

1/2 cup light brown sugar

1/4 cup granulated sugar

1/2 cup plain whole-milk Greek yogurt, plus 2 tablespoons, divided

1 1/2 cups grated carrots (about 3 medium carrots)

1/2 cup toasted chopped walnuts

1/3 cup unsifted confectioners' sugar

1 1/2 oz. reduced-fat cream cheese, softened


Nutrition Facts

Serving Size1 muffin
Total Fat5.5g
Saturated Fat1.2g
Total Carbohydrates32.8g
Dietary Fiber2.8g

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