Lightened Carrot Cake Muffins and Sour Cream Icing

Lightened Carrot Cake Muffins and Sour Cream Icing
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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 170.2
  • Total Fat: 6.5 g
  • Cholesterol: 14.7 mg
  • Sodium: 156.7 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Lightened Carrot Cake Muffins and Sour Cream Icing calories by ingredient
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Introduction

I love carrot cake! But the cream cheese frosting and 1 cup of oil to make a moist cake is not the best way to start the morning. I lightened up the cake and icing to make a great breakfast treat. I love carrot cake! But the cream cheese frosting and 1 cup of oil to make a moist cake is not the best way to start the morning. I lightened up the cake and icing to make a great breakfast treat.
Number of Servings: 36

Ingredients

    Sour Cream Icing:
    3 tbsp Butter, unsalted
    1/2 cup Sour Cream, reduced fat
    1 tbsp Maple Grove Farms 100% Pure Maple Syrup
    1/2 Lemon juiced
    1 dash Salt
    2 cup, unsifted Powdered Sugar

    Carrot Cake Muffins:
    3 cups all purpose flour
    1 1/2 cup Oat Bran
    1 tsp Salt
    2 cups unpacked Brown Sugar
    2 tsp Baking Soda
    4 tsp Cinnamon, ground
    3 tsp Allspice
    2 large Eggs
    6 tbsp Coconut Oil- melted
    3 tsp Vanilla Extract
    1 container Coconut Yogurt
    1/4 cup lowfat milk
    3 cups grated Carrots
    1 1/2 cup crushed unsweetened pineapple (drained)
    1 cup Walnut pieces

Tips

There will be left over sour cream icing. I just save the remaining icing in the fridge for up to a week. It is a great lighter addition to red velvet cupcakes, french toast or orange cranberry bread.


Directions

Preheat oven to 350 F.

Muffins:
Beat together coconut oil, eggs, brown sugar, yogurt, milk and vanilla. Add oat bran and let rest for 5 minutes. Add flour, baking soda, cinnamon and allspice. Stir in walnut pieces, grated carrot and crushed pineapple.

Fill lined muffin tins 3/4 full and bake for 15-18 minutes or until inserted toothpick comes clean from largest of the muffins.

Let muffins cool and make sour cream icing:
Whip on high sour cream, butter, lemon juice and maple syrup. Add 1 cup powdered sugar and dash of salt. Incorporate and add the remaining powdered sugar and beat for 3-4 minutes. Icing will be more runny than frosting, this is normal.

Drizzle icing over cooled muffins with a spoon smoothing over the tops of each muffin.

Serving Size: makes 36 muffins with icing

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