Carrot cake meets muffins in this healthy breakfast recipe.
Whisk flour, baking powder, cinnamon, baking soda, ginger and salt in a medium bowl.
Add the remaining flour mixture; fold until just incorporated (some lumps can remain).
Fill the prepared muffin cups three-quarters full with batter (about 1/3 cup each).
Transfer to a wire rack; let cool completely, about 20 minutes.
Dollop and spread the frosting over the cooled muffins.
Tips
To make ahead: Wrap airtight and refrigerate for up to 2 days.
To freeze, wrap unfrosted muffins tightly in plastic wrap or foil; freeze for up to 3 months.
Thaw completely before frosting.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
