Healthy Carrot Cake Muffins

Preheating: Preheat the oven to 175°C (350°F).
Egg Preparation: In a large bowl, whisk eggs until light and fluffy.
Adding the yogurt: Add the Greek yogurt and whisk again until smooth and airy.

Incorporating liquids: Add maple syrup, milk and vanilla extract. Beat again until mixture is smooth.
Adding Carrots and Dry Ingredients: Pour in grated carrots, whole wheat flour, baking powder, and cinnamon. Using a rubber spatula, mix wet and dry ingredients just until combined.

Batter Distribution: Using a medium ice cream scoop, divide batter into a greased 12-cup muffin pan.
Baking: Bake for 20 minutes, until muffins have risen and are firm to the touch.
To make the frosting: In a small bowl, beat the cream cheese until smooth. Add the maple syrup and vanilla extract, then beat again until well combined.

Decorating: Once muffins are cooled, use a small ice cream scoop to spoon a little frosting onto each muffin. Lightly tap muffins on the counter to smooth out the frosting.
Enjoy these healthy carrot cake muffins for a filling breakfast or a delicious snack any time of day. Their rich flavor and moist texture will satisfy any craving!