Frozen Carrot Cake Yogurt Muffin Pops

When it comes to sweetening your Frosty Carrot Cake Yogurt Muffin Pops, the choice of sweetener can significantly impact both the flavor and health benefits of your treats. Honey and maple syrup are two popular options that each bring their unique qualities to the table.

Discover the delicious and nutritious world of Frosty Carrot Cake Yogurt Muffin Pops! This healthy twist on a classic dessert combines moist carrot cake flavors with creamy Greek yogurt, making it the perfect snack for kids and adults alike. Packed with vitamins, antioxidants, and protein, these muffin pops are not only guilt-free but also customizable to fit your taste preferences. Ideal for breakfast, snacks, or dessert, they are easy to make and fun to enjoy anytime!

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Ingredients

1 cup finely grated carrots (about 2 medium carrots)

1 cup plain Greek yogurt

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

1/2 cup whole wheat flour

1/2 cup rolled oats

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or dried cranberries (optional)

Cooking spray or muffin liner cups (for muffin tray)

Instructions

Prepare the Muffin Tray: Preheat your oven to 350°F (175°C) and lightly spray a muffin tray with cooking spray or line it with muffin liners.

Prepare the Carrots: Finely grate the carrots using a box grater or food processor. Set aside.

Mix Wet Ingredients: In a large mixing bowl, combine the Greek yogurt, applesauce, and honey (or maple syrup). Whisk until the mixture is smooth and well combined.

Combine Dry Ingredients: In another bowl, mix the whole wheat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt. Stir well to ensure an even distribution.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, gently folding them together. Be careful not to overmix. Fold in the grated carrots, chopped walnuts (if using), and raisins or cranberries as desired.

Fill Muffin Tray: Spoon the batter into the prepared muffin tray, filling each cup about three-quarters full.

Bake: Place the tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool Muffins: Remove the muffins from the oven and let them cool in the tray for 5 minutes. Then, transfer them to a wire rack to cool completely.

Freeze: Once the muffins are completely cooled, place them in the freezer for about 1 hour to firm up.

Prepare Pops: After freezing, remove each muffin from its liner (if used) and insert a popsicle stick or a wooden skewer into the center of each muffin.

Final Freeze: Return the muffin pops to the freezer for 2-3 hours, or until completely frozen.

Serve: Once fully frozen, enjoy the refreshing and delightful taste of your Frozen Carrot Cake Yogurt Muffin Pops! Store any leftovers in an airtight container in the freezer.

Prep Time: 15 minutes | Total Time: 3 hours (including freezing) | Servings: 12 muffin pops