Carrot Cake muffins

thanks to Lynda

Carrot Cake weight watchers muffins
These Carrot Cake Weight Watchers Muffins are perfect. They’re 2 Points each recipe makes 12 muffins

Carrots and coconut milk give these tasty muffins an even moister interior, while a melt-in-your-mouth cream cheese glaze brings both moisture and flavor to the exterior. Cinnamon and nutmeg bring the taste of fall to these muffins. Use finely grated carrots for a moister, tastier muffin. You can use a food processor to grate the carrots or do it by hand. Add more or less orange zest to taste. Garnish the muffins with grated carrot and orange zest.

2 personal points

Ingredients

All-purpose flour
1 cup(s)
13 personal points
Unsweetened applesauce
3 Tbsp
0 personal points
Swerve Brown sugar replacement
1⁄3cup(s)
0 personal points
Whole wheat flour
3⁄4cup(s)
7 personal points
Baking powder
2 tsp
0 personal points
Table salt
1⁄2tsp
0 personal points
Ground cinnamon
1⁄2tsp
0 personal points
Ground nutmeg
1⁄4tsp
0 personal points
Egg
1 large egg(s)
0 personal points
Canned unsweetened light coconut milk
1 cup(s)
8 personal points
Vanilla extract
1 1⁄2tsp
1 personal points
Carrots
1 1⁄2cup(s), finely grated
0 personal points
Canned unsweetened light coconut milk
1 1⁄2tsp
0 personal points
Orange zest
1⁄4tsp, grated
0 personal points

Instructions

Preheat oven to 425°F. Line 12 standard muffin cups with paper liners (or coat muffin pan with cooking spray).
In a large bowl, combine both types flour, baking powder, salt, cinnamon and nutmeg.
In a medium bowl, whisk together egg, 1 c coconut milk, brown sugar, oil and vanilla until blended; stir in carrots.
Stir carrot mixture into flour mixture just until blended.

Divide batter among prepared muffin-pan cups (a rounded 1/4 cup in each). Bake until a toothpick inserted in center of each muffin comes out clean, about 18 minutes. Remove muffins from pan and transfer to a wire rack; cool completely.