Healthy Carrot and Raisin Cake Muffins

What’s that? Healthy? I know most my baked goodies aren’t considered healthy. But surprise! I am actually sharing a healthy recipe with you. Well, mostly healthy.  I used  all purpose flour since I did not have whole wheat flour in my pantry.  Be sure to fill your muffin tins to the top as these muffins do not rise very much. You can see how squat mine are. Oh well. It’s always good to learn something new.  This recipe yields 12 muffins.  (Or 16, if you didn’t fill your muffin tins all the way like I did. Oops.)

INGREDIENTS:

• 3 eggs
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup maple syrup
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 carrots shredded or grated
• 1 1/2 cup whole wheat flour (all purpose flour works too)
• 1 3/4 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1 cup raisins

FROSTING INGREDIENTS:

• 8 ounce cream cheese, softened
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice

DIRECTIONS:

1. Preheat oven to 350 F degrees.  Prepare muffin/cupcake tin by greasing with baking spray.
2. In a large bowl whisk eggs until light and fluffy.
3. Add the sour cream (or Greek yogurt) and whisk again until mixture is smooth.
4. Pour in the maple syrup, milk and vanilla extract. Beat the mixture again until smooth.
5. Add the shredded/grated carrots, flour, baking powder, cinnamon and raisins over the wet batter. Using a rubber spatula to fold the wet and dry ingredients together just until combined.
6. Portion the batter evenly into your prepared 12 cup muffin tin.
7. Bake for 18-20 minutes until the muffins have risen and set.

FROSTING DIRECTIONS:

1. Beat the cream cheese in a small bowl until smooth.
2. Add the maple syrup, vanilla extract and lemon juice and beat again until the mixture is well combined.
3. Once the muffins have cooled add a dollop of frosting on top of muffins.
4. Optional: garnish with grated carrots.