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whole grain morning glory muffins with cream cheese glaze

Ingredients

for the muffins:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon nutmeg
  • cup brown sugar packed
  • 2 teaspoon pure vanilla extract
  • 2 tablespoon canola oil
  • 2 eggs
  • cup milk
  • ½ cup applesauce
  • 2 ½ cups shredded carrots
  • cup shredded coconut sweetened or unsweetened works
  • ¼ cup chopped walnuts optional

for the glaze:

  • 8 oz low fat cream cheese
  • ½ cup powdered sugar
  • 2 tablespoon milk

Instructions

  • Preheat oven to 350 degrees F. Spray 12 cup muffin pan or mini muffin pan with baking spray or line with muffin cups.
  • In medium bowl, combine flours, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  • In large bowl, beat brown sugar, vanilla, oil, and eggs until creamy.
  • Add almond milk and applesauce and mix well, then add carrots.
  • Fold in flour mixture until just combined. Don't over mix!
  • Fold in walnuts and coconut.
  • Spoon batter into prepared muffin pan and bake for 23-26 minutes for regular sized muffins or 13-16 minutes for mini muffins, or until toothpick comes out clean.
  • Let cool completely.
  • To make the glaze, beat together cream cheese, powdered sugar, and milk. Drizzle over cooled muffins. Enjoy!