DIY Healthy: Carrot Cake Muffins with Cream Cheese Frosting

Is anyone thinking about their New Year's resolutions yet? And how many of yours are to eat healthier? That one is definitely at the top of our list. But don't wait until January 1st- start ASAP! There are so many ways to substitute ingredients into your favorite dishes, snacks, and treats to make them healthier. Today's "clean" carrot cake muffin in for our dad (who LOVES carrot cake!)- so he can join in on the healthy train while still satisfying his taste buds. We're using a mixture of spelt and whole wheat flours and non-refined sugar sweeteners for this recipe, but feel free to pick and choose what you like.

Ingredients

1. Whole wheat flour (2/3 cup)

2. Spelt flour (2/3 cup)

3. Baking powder (1 tsp)

4. Baking soda (1/2 tsp)

5. Cinnamon (1tsp)

6. Nutmeg (1/2 tsp)

7. Ginger powder (1/4 tsp)

8. Grated carrots (2 cups)

9. Unsweetened apple sauce (1/2 cup)

10. Milk, any that you like (1/4 cup)

11. 1 egg or  egg whites (1/4 cup)

12. Honey or maple syrup (1/4 cup)

13. Vanilla (1 tsp)

14. Walnuts and shredded coconut (optional)

For the frosting:

Cream cheese (4 oz)

Non-fat greek yogurt (2 Tbsp)

Vanilla (1/2 tsp)

Sweetener to taste (we used 2 Tbsp of maple syrup and 2 tsp of Stevia)

Steps: 

1. Preheat the oven to 350 degrees.

2. Grate carrots.

3. Mix wet ingredients in with the carrots (apple sauce through vanilla).

4. In a separate bowl, mix the dry ingredient (whole wheat flour through ginger). Whisk together.

5. Mix the dry ingredients into the wet until well combined. Add 1/2 cup walnuts and a handful of coconut (we LOVE coconut!). Mix again.

6. Pour evenly into lined baking cups. And bake for 15-20 minutes.

7. While baking, combine the frosting ingredients. Mix until completely blended and smooth.

8. Let the muffins completely cool and then drizzle (or ice completely) the frosting.

ENJOY!