Low Fat and Easy to Make, These Carrot Cupcakes are Delicious!

Quick, easy, and just as good! These soft little cakes topped with creamy cheese frosting are pure bliss to enjoy!

INGREDIENTS

• 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
• 1¾ teaspoons baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• For the cream cheese frosting, see my recipe here: http://bit.ly/2ojC1fX

PREPARATION

1. Preheat the oven to 350°F.
2. In a large bowl, whisk the eggs until they are light and frothy.
3. Add the greek yogurt and beat again until the mixture is smooth.
4. Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
5. Using a spatula, fold the grated carrots, whole wheat flour, baking powder, and cinnamon into the wet mixture. Do not overmix!
6. Using a medium ice cream scoop, spoon the batter into a greased 12-cavity muffin tin.
7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Unmold and cool on a wire rack.
8. Once the muffins have cooled, frost with the cream cheese frosting.

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