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Whole Grain Carrot Cake Muffins

URL: https://fitfoodiefinds.com/video-whole-grain-carrot-cake-muffins-walnuts/

Ingredients

Wet Ingredients

  • 1 medium mashed banana
  • 2 large eggs
  • ¼ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened almond milk
  • ½ cup maple syrup
  • 2 tablespoons melted coconut oil

Dry Ingredients

  • 1.5 cups white whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon salt
  • 1 cup packed medium-grated carrots
  • ½ cup chopped walnuts

Glaze

  • ½ cup powdered sugar
  • 3 teaspoons water

Instructions

  1. Preheat the oven to 350ºF and line a muffin tin with muffin liners.
  2. In a large bowl, mash the banana and mix in the other wet ingredients except for the coconut oil.
  3. In a separate bowl, combine all the dry ingredients.
  4. Add the dry ingredients to the wet mixture and mix until smooth, then add the melted coconut oil and mix again.
  5. Fill each muffin well about ¾ full and bake for 16-18 minutes.
  6. Let the muffins cool for 5-10 minutes in the tin before transferring them to a cooling rack.
  7. Prepare the glaze by mixing powdered sugar and water until smooth, then drizzle over the cooled muffins.

Nutrition Facts (estimated)

Servings
12
Calories
187
Total fat
7g
Total carbohydrates
27g
Total protein
4g
Sodium
0mg
Cholesterol
0mg

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