Healthy Twist Carrot Cake Muffins Recipes

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, whisk the eggs until light and fluffy.
• Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
• Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
• Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
• Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
• Bake for 20 minutes, until the muffins have risen and set.
• For the frosting, beat the cream cheese in a small bowl until smooth.
• Add in the maple syrup and vanilla and beat again until the mixture is well combined.
• Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
• Enjoy!

Steps:

• Preheat oven to 400 degrees. Mix cake mix, purred carrots, pineapple and pineapple juice. Line cup cake pan with foil liners and spray with oil. Divide dough among 12 cup cakes liners. Bake for 20 minutes. Cool.
• For frosting mix all ingredients together and frost cooled cupcakes. Refrigerate leftover cupcakes.

Steps:

• 1. In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
• 2. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
• 3. Add honey, carrots, milk, and applesauce mixture.
• 4. Mix well.
• 5. Add nuts and raisins.
• 6. Spray muffin pan with nonstick cooking spray or line with cupcake liners.
• 7. Fill muffin pan 3/4 full.
• 8. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.