Lightened Carrot Cake Muffins and Sour Cream Icing
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
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
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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
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
