Carrot Cake Muffins
from Paulina
Ingredients
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40 g
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200 gKarotten, fein geraspelt
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120 ggriechischer Joghurt natur (normale Fettstufe)
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80 gApfelmark
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2 TLApfelessig
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140 gDinkelmehl oder Hafermehl
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100 gErythrit
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1½TL Zimt
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¾ TLSalz
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½ TLNatron
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30–40 gDatteln, sehr fein gehackt, optional
Topping
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20 gWalnuts, coarsely chopped, optional
For the frosting
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100 gCream cheese balance
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100 gGreek yogurt plain (regular fat content)
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30 gPowdered erythritol
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½ tspLemon juice
Juicy, light and naturally sweetened: These healthy carrot cake cupcakes with the Vanilla Balance Shake are quick to make and perfect for conscious indulgence – topped with creamy cream cheese-yogurt frosting.
Nutritional values per serving
102
calories
5 g
protein
11.2 g
carbohydrates
3.6 g
Fat
preparation
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1
Preheat the oven to 180 degrees. Line a 12-cup muffin tin with paper liners.
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2
Mix the dry ingredients: Combine flour, Sheko powder Vanilla, erythritol, cinnamon, salt, and baking soda.
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3
Mix the wet ingredients: Whisk together yogurt, applesauce, and apple cider vinegar until smooth. Fold in the carrots.
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4
Quickly stir the wet ingredients into the dry. Optionally, fold in the dates.
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5
Divide the batter among the molds. Bake for 20 minutes. Then let the cupcakes cool completely.
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6
Prepare the frosting: Beat cream cheese and yogurt until smooth. Stir in powdered erythritol. Then spread the frosting on the cold cupcakes and optionally top with walnuts.