for 12 muffins
- 3 eggs
- ½ cup greek yogurt
- ½ cup maple syrup (168 g)
- ¼ cup milk (60 mL)
- 1 teaspoon vanilla extract
- 2 carrots, shredded
- 1 ½ cups whole wheat flour (195 g)
- 1 ¾ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 8 oz light cream cheese (225 g), softened
- ¼ cup maple syrup (84 g)
- 1 teaspoon vanilla extract
- Calories 181
- Fat 8g
- Carbs 22g
- Fiber 1g
- Sugar 11g
- Protein 5g
Estimated values based on one serving size.
- 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!
