Healthy Carrot Cake Muffins
 
Prep time
 
Serves: 12-14 muffins
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • ⅓ cup coconut flakes
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup skim milk
  • ½ cup crushed pineapple
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups finely shredded carrots
  • ⅓ cup dried cranberries or raisins
Cream Cheese Glaze
  • 4 ounces light cream cheese
  • 2 tablespoons confectioners sugar
  • 2 tablespoons skim milk
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Line muffin tin with liners or spray with cooking spray and set aside.
  2. In a large bowl stir together flour, sugar, coconut flakes, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  3. Make a well in the center of the flour mixture and add in milk, pineapple, eggs, vanilla.
  4. Stir all ingredients together until combined.
  5. Fold in carrots and cranberries.
  6. Scoop batter into prepared muffin tin ¾ full each.
  7. Bake for 18-20 minutes until golden brown and tester inserted in the center of the muffins comes out clean.
  8. Allow to cool slightly in pan before transferring to a wire rack to cool completely.
Cream Cheese Glaze
  1. In a small bowl combine cream cheese, sugar, milk, vanilla and cinnamon. Stir together using a whisk or an electric mixer until creamy.
  2. Dip top of muffins into glaze and set on wire rack until glaze has dried.
Notes
Once muffins are glazed, store in refrigerator. Muffins will freeze well without glaze. Add glaze after muffins come to room temperature or simply dust confectioners sugar.
Nutrition Information
Calories: About 182 calories per muffin
Recipe by Mother Thyme at http://www.motherthyme.com/2013/03/healhty-carrot-cake-muffins.html