Healthy Carrot Cake Muffins with Cream Cheese Glaze

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Healthy, lightened up carrot cake muffins are baked from scratch and topped with a homemade cream cheese glaze. So good, you won't realize it's healthy!

Prep Time10 mins

Course: Dessert

Cuisine: American

Keyword: carrot cake, healthy cake, Healthy Carrot Cake Muffins with Cream Cheese Glaze

Servings: muffins

Calories: 284kcal

Author: Brooke Farmer

Ingredients

1 1/4 cups whole wheat white flour
1 tbsp sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 cup grated carrot
1/2 cup sweetened coconut flakes
1/2 cup unsweetened applesauce
1/2 cup raisins
2 tbsp pecans, chopped
2 tsp vanilla
1 egg, beaten
3/4 cup skim milk
4 oz. 1/3 less fat cream cheese
1/4 cup powdered sugar
2 tbsp skim milk
1/2 tsp vanilla

Instructions

Preheat the oven to 350°F and line a muffin tin with 12 muffin liners, or spray the unlined tin generously with nonstick cooking spray.
In a medium mixing bowl, whisk together the flour, sugar, cinnamon and salt.
In another medium mixing bowl, stir together the rest of the muffin ingredients.
Add half of the wet ingredients to the dry ingredients, to moisten. Then add the remaining wet ingredients and stir together until combined.
Evenly pour the batter in the prepared muffin tin.
Bake for 15-18 minutes until a toothpick inserted in the center comes out clean. Take them out to cool on a cooling rack and make the glaze.
To make the Cream Cheese Glaze: Soften the cream cheese by microwaving it in a microwave safe bowl for 20-30 seconds, until it is almost pourable.
Whisk in the powdered sugar, skim milk and vanilla.
When the muffins are completely cool, dip the tops in the glaze and allow the excess to drip off.

Notes

Calories from fat: 85

WWP+: 7

SmartPoints: 12

Nutrition