Morning Glory Muffins with Greek Yogurt Cream Cheese Frosting

Serves: 2|Prep: 10 minutes|Cook: 25 - 30 minutes|Total: 40 minutes |Provided by Grimmway Farms

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats
  • 3/4 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 cups Grimmway Farms shredded carrots
  • 1/3 cup currants, golden raisins, or other dried fruit
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 2/3 cup vegetable oil
  • 2 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 6 jumbo cupcake liners or 12 cupcake liners
  • Frosting: 8 ounces cream cheese, softened
  • 1/4 cup Greek yogurt
  • 1 teaspoon vanilla
  • 1 1/2 cups confectioners’ sugar

Directions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl whisk together flour, sugar, baking soda, cinnamon, nutmeg and salt.
  3. Add carrots, raisins, coconut and walnuts into the flour mixture and toss until evenly distributed.
  4. In a separate bowl, whisk together eggs, oil, bananas and vanilla.
  5. Pour the wet mixture into the dry and stir until just combined.
  6. Add cupcake liners to cupcake pan, or spray pan with nonstick spray.
  7. Scoop batter evenly into the cupcake liners, about ¾ full.
  8. Bake for 25-30 minutes for regular cupcakes or 35-40 minutes for jumbo cupcakes, or until golden brown on top and a tester comes out clean. Cool completely before frosting.
  9. In a stand mixer, or with an electric mixer, beat together cream cheese, Greek yogurt and vanilla.
  10. Slowly add confectioners’ sugar a little at a time until it is all added and frosting is smooth.
  11. Spread frosting onto muffins and serve.