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High-Protein Carrot Cake Muffins with Cream Cheese Frosting

  • Author: Crystal
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Moist and fluffy carrot cake muffins packed with protein and fiber, topped with a light cream cheese frosting. Perfect for a nutritious breakfast or snack.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon, plus more for dusting
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 large eggs
  • 1¼ cups whole-milk plain strained yogurt, such as Greek-style
  • ½ cup mashed ripe banana
  • ⅓ cup packed dark brown sugar
  • 2 tablespoons neutral oil, such as canola or vegetable oil
  • 1½ teaspoons vanilla extract
  • 1 cup shredded carrot
  • ½ cup raisins
  • ½ cup chopped walnuts
  • 6 ounces reduced-fat cream cheese, at room temperature
  • 3 tablespoons whole-milk plain strained yogurt, such as Greek-style
  • 2 teaspoons honey
  • ¾ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl whisk together all-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
  3. In another bowl beat the eggs, then stir in the yogurt, mashed banana, brown sugar, oil, and vanilla extract until smooth.
  4. Add the wet mixture to the dry ingredients and fold just until combined; the batter will be slightly lumpy.
  5. Fold in the shredded carrot, raisins, and chopped walnuts.
  6. Scoop batter into the prepared muffin cups, filling each about three‑quarters full.
  7. Bake for 18‑20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the muffins cool, beat the reduced-fat cream cheese until smooth, then blend in the Greek yogurt, honey, and vanilla extract until creamy.
  10. Spread or pipe the frosting onto each cooled muffin and dust lightly with extra cinnamon if desired.

Notes

Store the muffins in an airtight container in the refrigerator for up to 3 days. The frosting can be made ahead and kept refrigerated.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin with frosting
  • Calories: 254 kcal
  • Sugar: 13.8g
  • Sodium: 95mg
  • Fat: 8g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 32.5g
  • Fiber: 1.9g
  • Protein: 7.8g
  • Cholesterol: 35mg

Keywords: carrot cake, high protein, muffins, breakfast, snack, healthy

Find it online: https://crystalrecipes.com/high-protein-carrot-cake-muffins/