Light Carrot Cake Muffins with Cream Cheese Glaze

 

Yields: 12 muffins serving size: 2 muffins – calories: 280 – carbs: 42g – fat: 7g – WWP+: 7

Ingredients

  • 1 1/4 cups whole wheat white flour
  • 1 tbsp sugar
  •  1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 cup grated carrot
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup applesauce
  • 1/2 cup raisins
  • 2 tbsp pecans, chopped
  • 1 tbsp vanilla
  • 1 egg, beaten
  • 3/4 cups skim milk
  • Cream Cheese Glaze:
  • 4 oz reduced fat cream cheese
  • 1/4 cup powdered sugar
  • 2 tbsp skim milk
  • 1 tsp vanilla

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Directions

  1. 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.
  2. In a medium mixing bowl, whisk together the flour, sugar, cinnamon and salt.
  3. In another medium mixing bowl, stir together the rest of the muffin ingredients.
  4. Add half the wet ingredients to the dry ingredients: to moisten. Then add the remaining wet ingredients and stir together until combined.
  5. Evenly pour the batter in prepared muffin tin.
  6. Bake for 15-18 min until a toothpick comes out clean. Take them out to cool on a cooling rack and make the glaze.
  7. Cream Cheese Glaze: 
  8. Soften the cream cheese by microwaving it in a microwave safe bowl for 20-30 seconds, until almost pourable.
  9. Whisk in the powdered sugar, skim milk and vanilla.
  10. When the muffins are completely cool, dip the tops in the glaze and allow the excess to drip off.

Light Carrot Cake Muffins with Cream Cheese Glaze

Ingredients

  • 1 1/4 cups whole wheat white flour
  • 1 tbsp sugar
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 cup grated carrot
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup applesauce
  • 1/2 cup raisins
  • 2 tbsp pecans, chopped
  • 1 tbsp vanilla
  • 1 egg, beaten
  • 3/4 cups skim milk
  • Cream Cheese Glaze:
  • 4 oz reduced fat cream cheese
  • 1/4 cup powdered sugar
  • 2 tbsp skim milk
  • 1 tsp vanilla1 1/4 cups whole wheat white flour
  • 1 tbsp sugar
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 cup grated carrot
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup applesauce
  • 1/2 cup raisins
  • 2 tbsp pecans, chopped
  • 1 tbsp vanilla
  • 1 egg, beaten
  • 3/4 cups skim milk
  • Cream Cheese Glaze:
  • 4 oz reduced fat cream cheese
  • 1/4 cup powdered sugar
  • 2 tbsp skim milk
  • 1 tsp vanilla

Instructions

  1. 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.
  2. In a medium mixing bowl, whisk together the flour, sugar, cinnamon and salt.
  3. In another medium mixing bowl, stir together the rest of the muffin ingredients.
  4. Add half the wet ingredients to the dry ingredients: to moisten. Then add the remaining wet ingredients and stir together until combined.
  5. Evenly pour the batter in prepared muffin tin.
  6. Bake for 15-18 min until a toothpick comes out clean. Take them out to cool on a cooling rack and make the glaze.
  7. Cream Cheese Glaze:
  8. Soften the cream cheese by microwaving it in a microwave safe bowl for 20-30 seconds, until almost pourable.
  9. Whisk in the powdered sugar, skim milk and vanilla.
  10. When the muffins are completely cool, dip the tops in the glaze and allow the excess to drip off.
http://revampfitness.com/light-carrot-cake-muffins-cream-cheese-glaze/

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