| Ready in: 30 minutes | 12 portions |
Ingredients
- 3 eggs
- 100 grams of yoghurt
- 1/2 cup of maple syrup
- 1/4 cup (60ml) almond milk or lactose free milk
- 1 tsp vanilla extract
- 2 carrots, shredded
- 1 ½ cups whole wheat flour(195 g)
- 1 ¾ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- For frosting:
- 8 oz light cream cheese(225 g), softened
- ¼ cup maple syrup(84 g)
- 1 teaspoon vanilla extract
Instructions
Step 1
Preheat oven to 350°F (175°C).
Step 2
Step 2
In a large bowl, whisk the eggs until light and fluffy.
Step 3
Step 3
Add in the Greek yoghurt and whisk again until the mixture is smooth and fluffy.
Step 4
Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
Step 5
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.
Step 6
Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
Step 7
Bake for 20 minutes, until the muffins have risen and set.
Step 8
For the frosting, beat the cream cheese in a small bowl until smooth.
Step 9
Add in the maple syrup and vanilla and beat again until the mixture is well combined.
Step 10
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!
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