Frozen Yogurt Carrot Cake Muffin Coins

Frozen Yogurt Carrot Cake Muffin Coins

Discover a healthier twist on a classic favorite with Frosty Carrot Cake Muffin Coins. These delightful mini treats combine the natural sweetness of carrots with wholesome ingredients like Greek yogurt and whole wheat flour, making them a guilt-free snack or dessert. Perfect for warm days, these frozen delights maintain a delicious texture while offering essential nutrients. Enjoy them as a quick snack, breakfast option, or a sweet indulgence that everyone will adore!

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Ingredients

1 cup finely grated carrots (about 2 medium carrots)

1/2 cup plain Greek yogurt

1/2 cup unsweetened applesauce

1/4 cup honey or pure maple syrup

1 large egg

1 teaspoon vanilla extract

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or currants (optional)

Instructions

Prep the Carrots: Begin by washing and peeling the carrots. Use a grater or food processor to finely grate them. Once grated, set the carrots aside for later use.

Mix Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, unsweetened applesauce, honey (or maple syrup), egg, and vanilla extract. Whisk these ingredients vigorously until they are smooth and fully incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This blending ensures that the leavening agents and spices are evenly distributed throughout the flour.

Combine Everything: Gradually add the dry ingredient mixture into the bowl with the wet ingredients. Mix gently until just combined—be cautious not to overmix. A few lumps are perfectly fine and will keep the muffins light.

Fold in Mix-Ins: Carefully fold in the grated carrots, and if you like, add in the chopped nuts and raisins (or currants). Ensure that the add-ins are distributed evenly throughout the batter without overmixing.

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with paper liners or lightly greasing each cup to ensure easy removal later.

Fill the Muffin Tin: Using a small cookie scoop or a spoon, fill each muffin cup about 3/4 full with the batter. This will allow room for the muffins to rise as they bake.

Bake: Place the filled muffin tin in the preheated oven and bake for 12-15 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when they are ready.

Cool and Freeze: After baking, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Once cool, place the muffins in an airtight container and freeze them for at least 2 hours to achieve that frosty texture.

Serve: When you're ready to indulge, take out the desired number of muffin coins from the freezer and allow them to sit at room temperature for a few minutes until they soften slightly. These Frozen Yogurt Carrot Cake Muffin Coins make for a delightful snack or dessert!

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

- Presentation Tips: For an extra touch, serve the muffin coins on a chilled platter and sprinkle with a dusting of powdered sugar or garnish with a few fresh mint leaves for a pop of color. Enjoy!