Carrot Cake Muffins with Cream Cheese Frosting

Recipe makes 15 muffins

Prep time: 15-20mins

Bake time: 25-30mins

My Fitness Pal: Cals 94, Carbs 14gm, Fat 1.3gm, Protein 8.4gm

WW My Purple or Blue plan 2pts

Variations: Using Kodiak or regular flour with light cream cheese = 3pts, 

Using regular flour with 95% or fat free cream cheese = 2pts

Ingredients:

1 1/2 cups Kodiak Power cakes mixture 

2 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp nutmeg

3 eggs

1 tsp vanilla

1/4 cup sugar free maple syrup

8 tsp brown sugar

1/2 cup fat free plain greek yogurt

1/3 cup of almond milk

2-3 grated carrots

Frosting: 

1 8oz pkg fat free cream cheese

1 Tbsp vanilla
1 Tbsp skinny syrup cinnamon dolce 

2 Tbsp Swerve icing sugar

1. Preheat oven to 375. Line cupcake tins with liners. 

2. Prepare frosting. Put the cream cheese in a microwaveable bowl and microwave for 40 secs. Stir in vanilla and Stevia. Set aside. 

3. In one bowl combine the Kodiak or flour if you are using flour, baking powder, cinnamon, and nutmeg. Set aside.

4. In a separate bowl beat eggs, brown sugar and maple syrup. Add vanilla, yogurt and almond milk. 

5. Slowly add the egg mixture into the flour mixture. Mix in the grated carrots. 

6. Fill the cupcake liners 3/4 of the way to the top. Bake 25-30mins or until toothpick comes out clean. 

7. Let the cupcakes cool completely and then frost with the cream cheese frosting. I sprinkled a little Stevia/cinnamon mixture on top as well.