Super healthy Wholewheat Carrot Muffins

I came across these super healthy (super yummy) muffins and decided to make them for my hubby and my toddler. They are a great alternative to unhealthy, sugar laden carrot muffins and are made with wholewheat flour and maple syrup instead of refined sugar. They were immediately wiped out in my house! Enjoy :)

Prep- Time: 30 mins
Baking Time: 15 mins

MAKES 12 MUFFINS

WET INGREDIENTS
1 Cup low fat greek yogurt
3/4 cup Vegetable Oil (I used Sunflower oil)
2 Eggs
1/2 cup Real Canadian Maple Syrup
1 Teaspoon Vanilla Extract

DRY INGREDIENTS
2 Cups Plain Wholemeal Flour
2 Tsp Baking Powder
2 Tsp Ground Cinnamon
1 Tsp Ground Nutmeg
1 Tsp Ground Ginger

3 Medium Carrots, Grated (About 1.5 cups)

METHOD

1. Preheat the oven to 180 C (350 F)
2. Lightly grease a 12 hole muffin tin 
3. Mix all the wet Ingredients and gently whisk to combine
4. Mix all the Dry Ingredients
5. Add the Dry Ingredients to the Wet Ingredients and mix
6. Gently fold in the carrots into the mix
7. Equally spread the mix between the 12 muffin holes
8. Bake for 12-15 minutes until a wooden skewer inserted removes cleanly
9. Allow to cool
10. Top with low fat cream cheese and devour! 

Original recipe found on mylovelylittlelunchbox.com