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Carrot Cake Muffins
Stuffed with cream cheese frosting and walnuts, your breakfast muffin could pass as dessert!Yield: 12 muffins; 1 per serving
- 1 cup carrot, grated
- 1 cup fresh pineapple, chopped
- 3 egg whites
- 1/2 cup Greek yogurt
- 1/4 cup coconut milk
- 1 Tbsp vanilla
- 1.5 cups whole wheat flour
- 1/4 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup walnuts, chopped (save a few whole walnuts for garnish)
Lighter Cream Cheese Frosting
- 1 cup neufchatel cheese, softened
- 1 Tbsp. vanilla
- 2 Tbsp. honey
Preheat the oven to 400 degrees F.
Grate the carrots and chop the pineapple, then set aside.
Combine all of the wet ingredients. Stir then add the carrots and pineapple.
Separately, combine all of the dry ingredients (except the walnuts).
Add the two sets of ingredients together and mix well. Pour in to 12 muffin cups and top with chopped walnuts. Bake 15-18 minutes.
While the muffins are baking prepare the frosting by combining the ingredients with a hand mixer. Fill a piping bag (or use a sandwich bag) and refrigerate.
Remove the muffins from the oven. Once cool, use the back of a wooden spoon to poke a hole through the middles. Fill the centers with frosting and top with a whole walnut. Use a lemon zester to garnish with carrot strings, if desired.
Photo by Dana Shultz