Carrot & Oat Yogurt Muffins with Coconut Cream Cheese topping

One of my all-time favorite desserts is carrot cake.  In fact, I have a post for a lightened up version of carrot cake that you must try! But I wanted to create a muffin version as a quick grab-n-go breakfast option.  These are a lifesaver for busy mornings when you have no time to even shove food into your mouth from a plate or bowl!   My kids loved these too and bonus-they were eating veggies at breakfast!  I’m calling my coconut-cream cheese a “topping” versus “frosting” since it has minimal sugar per serving but you still get that perfect combo that just works so well with this carrot muffin! and great for breakfast without spiking blood sugar.

I used plain whole milk yogurt in these and applesauce which help to keep these muffins moist and flavorful!  Not to mention the extra nutrients you get from these simple ingredients such as Vitamin C and protein.  Make these gluten-free by using gluten-free all purpose flour to replace the whole wheat and regular ap flour.  Enjoy!

Ingredients:

1 1/4 cup quick cooking oats

1/2 cup whole wheat flour

1/2 cup all-purpose flour

5 tablespoons packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened applesauce

1 cup low fat or whole milk yogurt

1 egg

1 teaspoon vanilla extract

1 cup finely grated carrot, packed (blot well with paper towels to remove excess moisture)

Coconut-cream cheese topping

1 tablespoon agave nectar

4 oz. light cream cheese

3 tablespoons finely shredded unsweetened coconut

1/4 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375 degrees
  2. Place muffin liners in a muffin tin and spray lightly with cooking spray. Set aside.
  3. Combine oats, flours, sugar, baking powder, baking soda and salt in a bowl.
  4. In a separate bowl, combine yogurt, vanilla, egg and applesauce.
  5. Add liquid ingredients to the dry ingredients, mix until moist.  Do not overmix!
  6. Fold in carrots
  7. Bake for 18-20 minutes.
  8. In the meantime, make the cream cheese topping by adding 4 cream cheese, vanilla, and agave to a blender ( I used my vitamix) and blend on high until light and fluffy, about 1 minute.  Add the coconut and mix for another few seconds until combined.
  9. Scoop cream cheese mixture out into a ziplock bag and cut a hole at the corner so you can easily squeeze it out onto the muffins.

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