It always feels like a win when my kids think they’re getting dessert for breakfast, and I’m just silently laughing that they’re eating (and enjoying) carrots for their meal. It’s payback for all the grey hairs they put on this head. 😝
These muffins are perfect for breakfast or a make-ahead snack for lunchboxes. They contain whole grains, protein from Greek yogurt, and are naturally sweetened with pure maple syrup.
Recipe inspired by @tasty
[cooked-sharing]
Preheat oven to 350F. In a large bowl, whisk the eggs until fluffy. Add in the Greek yogurt and whisk again.
Pour in the maple syrup, milk, and vanilla extract. Mix well.
Add in the shredded carrots, pastry flour, raisins, baking powder, and cinnamon. Mix until just combined (over-mixing will result in a drier, denser muffin which we don't want).
Pour the batter into a silicone 12- muffin tray (if not silicone, then be sure to grease the muffin tin).
Bake for 18-20 minutes. Insert a toothpick to make sure it comes out dry.
Wait for the muffins to cool before adding frosting. To make the frosting, mix together the cream cheese, maple syrup, and vanilla extract. Spoon on top of the cooled muffins and enjoy!
Ingredients
Directions
Preheat oven to 350F. In a large bowl, whisk the eggs until fluffy. Add in the Greek yogurt and whisk again.
Pour in the maple syrup, milk, and vanilla extract. Mix well.
Add in the shredded carrots, pastry flour, raisins, baking powder, and cinnamon. Mix until just combined (over-mixing will result in a drier, denser muffin which we don't want).
Pour the batter into a silicone 12- muffin tray (if not silicone, then be sure to grease the muffin tin).
Bake for 18-20 minutes. Insert a toothpick to make sure it comes out dry.
Wait for the muffins to cool before adding frosting. To make the frosting, mix together the cream cheese, maple syrup, and vanilla extract. Spoon on top of the cooled muffins and enjoy!