Healthy, lightened up carrot cake muffins are baked from scratch and topped with a homemade cream cheese glaze. So good, you won't realize it's healthy!
Ingredients
1 1/4cupswhole wheat white flour
1tbspsugar
1 1/2tspcinnamon
1/2tspsalt
1cupgrated carrot
1/2cupsweetened coconut flakes
1/2cupunsweetened applesauce
1/2cupraisins
2tbsppecans,chopped
2tspvanilla
1egg,beaten
3/4cupskim milk
4oz.1/3 less fat cream cheese
1/4cuppowdered sugar
2tbspskim milk
1/2 tspvanilla
Instructions
Preheat the oven to 350°F and line a muffin tin with 12 muffin liners, or spray the unlined tin generously with nonstick cooking spray.
In a medium mixing bowl, whisk together the flour, sugar, cinnamon and salt.
In another medium mixing bowl, stir together the rest of the muffin ingredients.
Add half of the wet ingredients to the dry ingredients, to moisten. Then add the remaining wet ingredients and stir together until combined.
Evenly pour the batter in the prepared muffin tin.
Bake for 15-18 minutes until a toothpick inserted in the center comes out clean. Take them out to cool on a cooling rack and make the glaze.
To make the Cream Cheese Glaze: Soften the cream cheese by microwaving it in a microwave safe bowl for 20-30 seconds, until it is almost pourable.
Whisk in the powdered sugar, skim milk and vanilla.
When the muffins are completely cool, dip the tops in the glaze and allow the excess to drip off.