Carrot Cake Muffins

Ingredients

• 1 C shredded carrot (about 2-3 medium-sized carrots)
• 1/2 C rolled oats
• 1/2 golden raisins, chopped
• 1/2 C whole wheat flour
• 3/4 C all-purpose flour
• 1/2 C brown sugar
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 2 eggs
• 1/2 C applesauce
• 1/2 C plain yogurt (regular or Greek-style)
• 1 tsp vanilla
• 1 tsp lemon zest
• 1 8 oz package 1/3 less fat cream cheese, softened
• 2/3 C powdered sugar

Directions

1. Preheat oven to 350 degrees.
2. Mix flour, brown sugar, baking powder, salt, baking soda and cinnamon in a large mixing bowl. Add oats and raisins until combined. Set aside.
3. With an electric mixer, whisk eggs, applesauce, yogurt and vanilla. By hand, add carrots and lemon zest. Mix until combined.
4. Fold wet mixture into dry mixture until just combined.
5. With an electric mixer, beat cream cheese and powdered sugar until fluffy.
6. In a greased muffin pan, add one tablespoon of batter to each cup. Top with about one teaspoon of cream cheese frosting. Top with another tablespoon of batter. You will likely have a little bit of frosting left over.
7. Bake in oven for 30 minutes, turning pan half way through. Remove from oven and cool slightly on cooling rack.
8. Go ahead and sneak one right out of the oven, they are delicious warm!