Carrot Cake Muffins

Ingredients:

• 3 eggs
• 140g Greek yoghurt
• 110g maple syrup
• 60ml milk
• 1 teaspoon of vanilla extract
• 2 carrots, grated
• 170g whole wheat flour
• 1 3/4 teaspoons baking powder
• 1 1/2 teaspoons of ground cinnamon
• 225g light cream cheese*
• 55g maple syrup*
• 1 teaspoon of vanilla extract*

*For the frosting

 

Instructions:

1. Preheat the oven to gas mark 6.
2. In a large bowl, whisk together the eggs until light and fluffy, then add the Greek yoghurt and whisk until smooth.
3. Add the maple syrup, milk and vanilla extract, beat until smooth. Next, add the carrots, flour, baking powder and cinnamon and fold together
4. Portion out the mixture into 12 muffins cups and bake for 20 minutes until they are set.
5. Meanwhile, prepare the frosting by beating the cream cheese in a small bowl until smooth. Then add the maple syrup and vanilla extract and beat until combined.
6. Allow the cakes to cool, then top them evenly with the frosting.