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When it comes to satisfying cravings without compromising on health, the Frozen Yogurt Carrot Cake Muffin Coins stand out as an exceptional choice. This delightful recipe merges the warm, comforting flavors of carrot cake with the refreshing coolness of frozen yogurt, resulting in a unique treat that is both indulgent and nutritious. Perfect for breakfast, snacks, or even as a dessert, these muffin coins offer a delightful twist that makes them appealing to both adults and kids alike.

Frozen Yogurt Carrot Cake Muffin Coins

Discover a healthier way to satisfy your sweet cravings with Frozen Yogurt Carrot Cake Muffin Coins! This unique recipe combines the warm flavors of carrot cake with creamy frozen yogurt, making them perfect for breakfast, snacks, or dessert. Packed with nutritious ingredients like carrots, Greek yogurt, and rolled oats, these muffin coins provide essential vitamins and fiber while keeping hunger at bay. Enjoy these delightful treats guilt-free and share them with your family for a wholesome indulgence that's sure to please everyone!
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Ingredients
  

1 cup finely grated carrots (about 2 medium carrots)

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup Greek yogurt (vanilla-flavored or plain)

1/2 cup applesauce (unsweetened)

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or dried cranberries (optional)

1 cup frozen yogurt (your favorite flavor, for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

    Mix the Dry Ingredients: In a medium bowl, combine the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Stir until evenly mixed.

      Prepare the Wet Ingredients: In a separate large bowl, whisk together the Greek yogurt, applesauce, honey (or maple syrup), and vanilla extract until smooth and well combined.

        Add Carrots: Stir the finely grated carrots into the wet ingredient mixture.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped nuts and raisins or cranberries.

            Scoop Batter: Use a tablespoon or cookie scoop to fill each muffin cup about three-quarters full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool Down: Remove the muffin pan from the oven and let it cool in the pan for about 5 minutes before transferring the muffins to a wire rack to cool completely.

                  Freeze for Muffin Coins: Once the muffins are completely cool, slice each muffin horizontally or shape into coin-sized pieces with a cookie cutter. Arrange the pieces on a baking sheet and place them in the freezer for about 1 hour until they are solid.

                    Serve with Frozen Yogurt: Once frozen, you can enjoy these muffin coins on their own, or serve them with a scoop of your favorite frozen yogurt on top for a delicious dessert. Drizzle with honey or sprinkle with additional nuts if desired.

                      Prep Time: 15 mins | Total Time: 1 hr 40 mins | Servings: 12 muffin coins