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Muffins have long been celebrated as a versatile snack or dessert, cherished for their portability and the ability to accommodate a variety of flavors and ingredients. Their soft, fluffy texture and delicious taste make them a favorite for breakfast, an afternoon treat, or even a late-night snack. Among the myriad of muffin recipes, the Frosty Carrot Cake Muffin Coins stand out as a delightful twist on traditional muffins, combining the beloved flavors of carrot cake with the convenience of muffin form. These delectable treats are not only delicious but also packed with wholesome ingredients, making them a guilt-free indulgence.

Frozen Yogurt Carrot Cake Muffin Coins

Discover the wholesome delight of Frosty Carrot Cake Muffin Coins, a delicious twist on traditional muffins that combines the beloved flavors of carrot cake with nutritious ingredients. Packed with grated carrots, Greek yogurt, and whole wheat flour, these muffins are moist, flavorful, and guilt-free. Perfect for breakfast, snacks, or desserts, they are easy to make and can be frozen for convenience. Enjoy a healthy treat that satisfies your sweet cravings!
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Ingredients
  

1 cup grated carrots (about 2 medium carrots)

1/2 cup plain Greek yogurt

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

1 large egg

1 tsp vanilla extract

1 cup whole wheat flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or currants (optional)

Instructions
 

Prep the Carrots: Start by washing and peeling the carrots before grating them finely with a grater or food processor. Set aside.

    Mix Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, applesauce, honey (or maple syrup), egg, and vanilla extract. Whisk until smooth and well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This will ensure even distribution of the leavening agents and spices.

        Combine Everything: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in Mix-Ins: Gently fold in the grated carrots, and if desired, nuts and raisins (or currants) until evenly distributed throughout the batter.

            Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it lightly to prevent sticking.

              Fill the Muffin Tin: Using a small cookie scoop or spoon, fill each muffin cup about 3/4 full with the batter.

                Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Cool and Freeze: Once baked, allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. After they’re cool, place them in an airtight container and freeze for at least 2 hours.

                    Serve: When ready to serve, remove the desired number of muffin coins from the freezer and let them sit at room temperature for a few minutes until they soften slightly. Enjoy your Frozen Yogurt Carrot Cake Muffin Coins as a delicious snack or dessert!

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 24 muffin coins