Fitness - Carrot Cake Muffin

Lighter wholemeal carrot cake muffins topped with a light cream cheese frosting.

🍳 Cook: 15 min🍽️ Makes 6

Ingredients

120 g		Wholemeal flour
1/2 tsp	2.5 ml	Baking powder
1/4 tsp	1.3 ml	Baking soda
1/2 tsp	2.5 ml	Ground cinnamon
1/4 tsp	1.3 ml	Ground ginger
1/4 tsp	1.3 ml	Nutmeg
pinch		Sea salt
50 g		Walnuts, roughly chopped
1/2 tbsp	7.5 ml	Olive oil
1/2 tsp	2.5 ml	Vanilla extract
2		Large egg
2 tbsp	30 ml	Maple syrup
70 g		Plain low-fat yoghurt
60 ml		Low-fat milk
1		Medium carrot, peeled and grated
100 g		Light cream cheese
2 tsp	10 ml	Maple syrup (for frosting)
1/2		Zest and juice of lemon

Method:

Preheat the oven to 170°C (340°F) and place 6 cupcake liners in a 6-cup muffin tin. Lightly spray the liners with oil spray.
Place the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and walnuts in a large bowl and mix until well combined.
In a separate bowl, whisk together the olive oil, vanilla, egg, yoghurt and milk until well combined.
Add the wet ingredients to the dry ingredients and stir gently to combine. Do not over mix. Gently fold in the grated carrot.
Spoon the batter evenly into the cupcake liners. Bake in the oven for 15 minutes or until the muffins are golden and a toothpick inserted in the middle comes out clean.
Allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
To make the frosting, whisk the cream cheese, maple syrup, lemon juice and lemon zest together in a small bowl. Spread the frosting over the muffins.

Muffins can be stored in an airtight container for two days at room temperature or in the refrigerator for up to 4 days.