Carrot Cake Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 224.2
- Total Fat: 11.2 g
- Cholesterol: 37.6 mg
- Sodium: 224.9 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 2.6 g
- Protein: 4.3 g
View full nutritional breakdown of Carrot Cake Breakfast Muffins calories by ingredient
Introduction
These delicious, wholesome muffins have a moist and tender crumb and aren't overly sweet. I love them in the morning with a cup of coffee. These are quite large muffins, so you could make 18 instead and that would lower the calories further. These delicious, wholesome muffins have a moist and tender crumb and aren't overly sweet. I love them in the morning with a cup of coffee. These are quite large muffins, so you could make 18 instead and that would lower the calories further.Number of Servings: 12
Ingredients
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2 eggs
1/3 c canola oil
1/4 c 2% milk
1/2 c honey
1 1/2 tsp pure vanilla extract
1 c whole wheat flour
1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 large finely shredded carrots
1 large or 2 small apples, peeled, cored, and finely chopped
1/2 c chopped walnuts
Glaze
1 oz Neufchatel cheese (low-fat cream cheese)
1 1/2 tsp honey
Directions
Preheat the oven to 350F and put paper liners in your muffin pan.
Beat together the eggs, oil, milk, honey, and vanilla. In a separate bowl mix together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt. Lightly stir the wet ingredients into the dry, then fold in the carrot, apple, and nuts. Fill the muffin tray (the batter will come up to the top and mound in the center) and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
To make the glaze, warm the neufchatel in the microwave, then stir in the honey. Drizzle the glaze over the top of the cooled muffins with a fork, or put it into a ziploc bag, cut the corner, and squeeze it over the muffins while sweeping the bag back and forth.
Number of Servings: 12
Recipe submitted by SparkPeople user VRAKLIS.
Beat together the eggs, oil, milk, honey, and vanilla. In a separate bowl mix together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt. Lightly stir the wet ingredients into the dry, then fold in the carrot, apple, and nuts. Fill the muffin tray (the batter will come up to the top and mound in the center) and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
To make the glaze, warm the neufchatel in the microwave, then stir in the honey. Drizzle the glaze over the top of the cooled muffins with a fork, or put it into a ziploc bag, cut the corner, and squeeze it over the muffins while sweeping the bag back and forth.
Number of Servings: 12
Recipe submitted by SparkPeople user VRAKLIS.
Member Ratings For This Recipe
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