Protein Rich Carrot Cake Muffins Stuffed With Cream Cheese
Protein-rich carrot cake muffins stuffed with cream cheese are a great way to sneak some veggies into your afternoon snack. Kids love them, they are nut free and they freeze well so perfect for meal prepping ahead of a busy week.
Servings: 12 muffins
Calories: 151kcal
Ingredients
- 1 cup white whole wheat flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoon unsalted butter melted and cooled
- ½ cup pure maple syrup
- 1 large egg beaten
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt
- 1 cup finely grated carrot
- ½ cup raisins or currants optional
- ½ cup cream cheese cut into 12 cubes
Instructions
- Preheat oven to 350F (175C) and grease muffin tin (I use coconut oil)
- Combine the flour, cinnamon, ground ginger, salt, and baking soda in a mixing bowl and whisk until thoroughly combined
- In a second bowl, combine the butter, maple syrup, egg, Greek yogurt and vanilla
- Add the wet ingredients to the dry and stir until just combined
- Add the carrots and raisins and stir until just combined
- Fill each cup in the pan to about ½ full. Add about a teaspoon of cream cheese (depending on your preference), add another dollop of muffin batter so the cup is about ¾ full.
- Bake for about 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
You can sub in applesauce or mashed banana for the Greek yogurt if that is what you have on hand or you want some extra fruit in there.
Nutrition
Calories: 151kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 34mg | Potassium: 105mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2045IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 0.4mg