Whole wheat carrot cake muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat muffins with grated carrots, warm spices, and cream cheese frosting. These are moist, lightly sweet, and wholesome. Serve for breakfast, school lunch, or an afternoon snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/4 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs (lightly beaten)
- 1/2 cup pure maple syrup
- 1/4 cup plain nonfat Greek yogurt
- 1/2 cup milk of choice
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots (from 3-4 medium carrots)
- 4 oz. reduced fat plain cream cheese
- 2 tablespoons plain nonfat Greek yogurt
- 2-3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 165mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 66mg
- Iron
- 0.56mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 165MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.