Reinventing baking classics while maintaining a healthy and nutritious approach is a culinary challenge. Among the notable successes in this area, healthy carrot cake muffins stand out for their ability to combine indulgence and well-being. Inspired by the traditional carrot cake, these muffins capture the essence of this comforting dessert while incorporating healthy ingredients, such as whole wheat flour, Greek yogurt and, of course, freshly grated carrots.
These muffins start with a light, airy base, made by whisking eggs until they become frothy. This step is crucial because it gives the muffins their characteristic texture. The addition of Greek yogurt enriches the recipe with creaminess without weighing down the dough, while the maple syrup provides a natural sweetness and a subtle aroma that pairs wonderfully with the spices.
Carrots, the signature ingredient in carrot cake, are carefully grated and incorporated into the batter, providing not only their vibrant color but also a host of beneficial nutrients. Their juicy texture and mild flavor contribute to the moist, rich muffins, making them irresistible from the first bite.
The dry ingredients, including whole wheat flour, baking powder and ground cinnamon, are delicately combined to preserve the lightness of the dough. This attention to detail ensures that each muffin will be perfectly risen and moist. The choice of whole wheat flour enhances the nutritional profile of the muffins, adding a texture dimension and a nutty taste that harmoniously complements the other flavors.
Finally, the finishing touch to these delicious muffins is their cream cheese and maple syrup frosting, which enhances the taste without excess sugar. This creamy frosting tops each muffin with exquisite sweetness, adding a touch of luxury to these healthy treats. These carrot cake muffins are the best of both worlds: they are both a pleasure for the taste buds and a smart choice for a healthy lifestyle.
Ingredients for 12 muffins:
3 eggs
½ cup Greek yogurt
½ cup maple syrup
¼ cup milk
1 teaspoon vanilla extract
2 carrots, grated
1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 ½ teaspoons ground cinnamon
For the icing:
225 g light cream cheese, softened
¼ cup maple syrup
1 teaspoon vanilla extract
Preparation :
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