These little carrots are super satisfying and not overly sweet. The cream cheese icing is my absolute favourite. Try out the recipe and see for yourself!
½ cup greek yogurt
3 tbsp monk fruit sweetener
¼ cup milk
2 teaspoon vanilla extract
2 carrots, shredded
1 ½ cups wholewheat flour
1 ¾ teaspoons baking powder
1 ½ teaspoons ground cinnamon
225g cream cheese
¼ cup maple syrup
1 teaspoon vanilla extract
Preheat oven to 170°C.
Whisk together eggs until light and fluffy.
Add the Greek yogurt and whisk until the mixture is smooth.
Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
Add the shredded carrots, wholewheat flour, baking powder, and cinnamon over the wet ingredients. Fold the wet and dry ingredients gently until combined.
Using an ice cream portion the batter into a greased muffin tray. I use paper liners myself.
Bake for 20 minutes, until the muffins have risen and set.
With a handmixer, beat the cream cheese until smooth.
Add in the maple syrup and vanilla and beat until the mixture is well combined.
Once the muffins have cooled, use a small ice cream scoop to spoon the frosting on top of the muffins.