High Protein Carrot Cake Muffins

Original recipe uses 1 cup white and 1 cup wheat flour, full fat Greek yogurt, raisins and reduced fat cream cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare muffins: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners; lightly coat the liners with cooking spray. Whisk 1 cup all-purpose flour, 1 cup whole-wheat flour, 1 tablespoon baking powder, 1 tablespoon cinnamon, 1 teaspoon baking soda, ¼ teaspoon nutmeg and ¼ teaspoon salt in a large bowl.

Step 2

In a separate large bowl, whisk 2 eggs, 1¼ cups yogurt, the mashed banana, ⅓ cup brown sugar, 2 tablespoons oil and 1½ teaspoons vanilla until combined. Add the flour mixture and whisk just until combined. Fold in 1 cup carrot, ½ cup raisins and ½ cup walnuts until evenly distributed.

Step 3

Divide the batter evenly among the prepared muffin cups (about ⅓ cup each). Bake until a wooden pick inserted in the center comes out clean with a few moist crumbs attached, about 20 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely, about 30 minutes, before frosting.

Step 4

To prepare frosting: Beat softened cream cheese and 3 tablespoons yogurt in a medium bowl with an electric mixer on medium speed until smooth, 1 to 2 minutes. Add 2 teaspoons honey and ¾ teaspoon vanilla; beat until smooth, scraping down the sides as needed. Spread about 1 tablespoon frosting over each cooled muffin. Dust with additional cinnamon, if desired.

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