Lightened-Up Carrot Cake Muffins

• FOR THE MUFFINS:
• 1 cup White Whole Wheat Flour
• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons All Spice
• 1/4 teaspoons Ginger
• 1/2 cups Nonfat Plain Yogurt
• 1/2 cups Unsweetened Applesauce
• 2 Tablespoons Olive Oil
• 2/3 cups Packed Brown Sugar
• 1 whole Large Egg
• 1 teaspoon Vanilla Extract
• 1 cup Canned Crushed Pineapple (in 100% Pineapple Juice)
• 1/2 cups Unsweetened Almond Milk
• 1-1/2 cup Finely Grated Carrots
• FOR THE GLAZE:
• 3 ounces, weight 1/3 Reduced Fat Cream Cheese (softened)
• 1-1/2 cup Powdered Sugar
• 1-1/2 Tablespoon Fat-free Half-and-half
• 20 whole Pecan Halves

1. For the muffins:
2. 1. Preheat oven to 350 F. In a small bowl, combine the flours, baking powder, baking soda, and spices.
3. 2. In a medium mixing bowl, combine the yogurt, applesauce and oil.
4. 3. Stir in the sugar, egg, vanilla, pineapple, almond milk, and shredded carrots.
5. 4. Gently stir in the flour mixture being careful not to over mix. (Over mixing will produce flat and chewy muffins.)
6. 5. Fill lined standard size muffin cups 3/4 full. (I got 20 muffins out of this recipe.)
7. 6. Bake For 20 minutes or until an inserted toothpick can be removed cleanly.
8. 7. Allow to completely cool before adding glaze.
9. For the simple cream cheese glaze:
10. 1. In a mixing bowl using an electric mixer, beat cream cheese, powdered sugar and half-and-half until smooth.
11. 2. Pour into a small zip bag and snip the corner off.
12. 3. Drizzle over muffins. Each muffin should get approximately 1/2 tablespoon of glaze.
13. 4. Top with 1 pecan half.
14. 5. Enjoy!

muffins, flour, allpurpose, baking powder, baking soda, cinnamon, nutmeg, ubc, ubc, yogurt, unsweetened applesauce, olive oil, brown sugar, egg, vanilla, pineapple, unsweetened almond milk, carrots, cream cheese, powdered sugar, halves

Taken from tastykitchen.com/recipes/breads/lightened-up-carrot-cake-muffins/ (may not work)