Tag Archives: muffin

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.

Cranberry Banana Oat Muffins

If you’ve been following my posts, then you know that I love baking muffins, especially with banana.  Truthfully, I take a weekly, if not twice weekly, trip to my local fruit stand to buy a bunch of bananas in hopes that there will be leftover for baking on the weekend!  I love to bake with super ripe bananas…and I mean the black, even slightly mushy ones.  Those produce the most amazing naturally sweet flavor in baking any banana baked good and worked perfectly for these muffins.

Another ingredient that I enjoy baking with is cranberries.  Not only are these tiny gems packed with nutrition, but they provide a burst of flavor to any dish you put them in, especially in baking.  In this case, I used dried cranberries which already have some sugar added to them.  By nature, cranberries are low in sugar and high in acid so they are usually sweetened with added sugars for palatability. Since I did not add any sugar to this recipe, I’ve included the cranberries as dried for that sweet/tart flavor that is just incredible in these banana muffins!

My kids and husband loved these muffins.  Let’s just say I baked one dozen yesterday and have only 2 left!  Those 2 will make the perfect snack for Austin and I during our trip to the playground this morning.

*Oh and here is a tip to making these gluten-free!  Simply replace the whole wheat flour with all-purpose gluten-free flour!

Ingredients:

1 cup whole wheat flour

1 cup quick or rolled oats

1/4 cup finely ground flaxseed

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon (optional)

3 large banana (or 4 small), very ripe and mashed well

1 1/4 teaspoons vanilla extract

1/4 cup unsweetened applesauce

1/4 cup coconut oil

1/2 cup dried cranberries

Directions:

  1. Preheat oven to 375 degrees.
  2. Line a muffin tin with liners and lightly spray with cooking spray.  
  3. In a mixing bowl, combine flour, oats, flaxseed, baking powder, baking soda, cinnamon and salt.
  4. In a separate bowl, beat the egg and egg white, then add the oil, vanilla extract and applesauce.
  5. Add the mashed banana, and combine thoroughly.
  6. Stir the flour mixture into the banana mixture until just combined. 
  7. Fold in the dried cranberries.
  8. Bake for 20-22 minutes or until inserted toothpick comes out clean.