My husband loves carrot cake, and I wanted to try to make a clean version. A typical carrot cake is loaded with fat and calories. It seemed like I ought to be able to make it healthy. Carrot cake has a ton of carrots in it after all! In the 21 Day Fix Fixate cookbook, there is recipe for a pumpkin muffin with cream cheese filling. I realized that I could use the same concept for a carrot cake muffin. These turned out so good! (With only 84 calories per muffin!)
Servings: 5 (2 muffins per serving)
Muffin Ingredients:
- 1 cup old-fashioned oats (make sure the container says gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1/4 cup baking stevia or 3 tablespoons stevia
- 1/4 cup brown sugar baking Truvia
- 1/2 teaspoon vanilla
- 2 cups of carrots
- 20 pecan halves
Muffin Filling:
- 2 oz fat free cream cheese
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
21 Day Fix Containers (per single serving):
- 1/2 yellow
- 1/2 green
- 1/2 blue
- 1/2 teaspoon
Directions:
- Preheat oven to 350 degrees
- Prepare muffin tins with cooking spray, paper cups, or silicon cups
- Put all filling ingredients in a small bowl and whip with fork until blended, set aside
- Put all muffin ingredients in a blender and blend until smooth
- Fill 10 muffin cups halfway with muffin batter
- Spoon one teaspoon of cream cheese mixture in center of each muffin cup
- Spoon remainder of batter evenly over each muffin cup
- Bake for 20 minutes or until toothpick comes out clean!
Nutritional Information: Calories 168, Fat 5 g, Cholesterol 84.4 mg, Sodium 406 mg, Potassium 166 mg, Carbs 36.6 g, Protein 6.6 g, Vitamin A 53.2%, Vitamin C 4.6%, Calcium 5.6%, Iron 8.2%
If you have any questions about 21 Day Fix, I would love to answer them. Feel free to contact me in the comments below. Check out my story here.
