What makes Healthy Carrot Cake Muffins even better?  FROSTING!! 🙂  I didn’t have any cream cheese on hand, so I thought I’d try something with goat cheese.  I love getting creative with what’s on hand! I left the room for a minute.  When I came back, Maya had taken a bite out of every carrot and was working her way through this one 🙂I’m reposting the recipe for the muffins turned cupcakes 🙂

Ingredients (makes 12)

Muffins

• 4-5 small organic carrots (about a cup)
• 1/2 Cup unsweetened applesauce
• 6 Medjul Dates (pitted)
• 2 Eggs
• 1/8th teaspoon Cinnamon
• 1/8th teaspoon salt
• 1/8th teaspoon pure vanilla extract
• 1/8th teaspoon grated fresh ginger (I cheat and use this)
• 2 Tablespoons Coconut Oil
• 2 Tablespoons Pure Organic Honey
• 1 Cup Cooked Quinoa
• 1/4 Cup unsweetened shredded coconut

Frosting

• 3 oz goat cheese (I get the little individual 1 oz packs from Trader Joe’s)
• 2 6 oz containers of Non Fat Greek Yogurt
• 1 Tablespoon Pure Organic Honey

Instructions

• Preheat oven to 350
• Peel and break in half the carrots and pulse in a Cuisinart til shredded.
• Add the rest of the ingredients and pulse til blended.
• Scoop 1/4 of a cup of the mixture into muffin tins
• Sprinkle shredded coconut on top
• Bake for 50-55 minutes.
• Place a big dollop of frosting on and ENJOY!
• These are really moist.  I’m not sure why.  They don’t do well if you seal them up in a container, so just refrigerate what doesn’t get gobbled up immediately, and they will not dry out.

Nutritional Facts (I entered all the ingredients into Calorie Count)

Cupcakes

Serves 12 //  Calories per frosted cupcake- 160 // Total Fat- 5.9g // Saturated Fat- 3.9g // Cholestererol- 35mg // Sodium- 178mg  // Total Carbohydrates-18.7g // Dietary Fiber-1.5 // Sugars- 12.6g // Protein- 8g