Brunch

Carrot Cake Breakfast Muffins is for Breakfast, Snack.

Carrot Cake Breakfast Muffins takes 10 minutes to prepare.

Carrot Cake Breakfast Muffins takes 20 minutes to cook.

Carrot Cake Breakfast Muffins makes 12 servings.

The ingredients for Carrot Cake Breakfast Muffins are:

2 eggs
1/3 c canola oil
1/4 c 2% milk
1/2 c honey
1 1/2 tsp pure vanilla extract
1 c whole wheat flour
1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 large finely shredded carrots
1 large or 2 small apples, peeled, cored, and finely chopped
1/2 c chopped walnuts

Glaze
1 oz Neufchatel cheese (low-fat cream cheese)
1 1/2 tsp honey

Here is how you make Carrot Cake Breakfast Muffins:

Preheat the oven to 350F and put paper liners in your muffin pan.Beat together the eggs, oil, milk, honey, and vanilla. In a separate bowl mix together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt. Lightly stir the wet ingredients into the dry, then fold in the carrot, apple, and nuts. Fill the muffin tray (the batter will come up to the top and mound in the center) and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. To make the glaze, warm the neufchatel in the microwave, then stir in the honey. Drizzle the glaze over the top of the cooled muffins with a fork, or put it into a ziploc bag, cut the corner, and squeeze it over the muffins while sweeping the bag back and forth.Number of Servings: 12Recipe submitted by SparkPeople user VRAKLIS.

The nutritional information for Carrot Cake Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 224.2

• Total Fat: 11.2 g
• Cholesterol: 37.6 mg
• Sodium: 224.9 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 2.6 g
• Protein: 4.3 g

The dietary needs meet for Carrot Cake Breakfast Muffins is Vegetarian