Carrot and Pumpkin Muffins with Ginger Yogurt Glaze

These are a light and healthy flavorful way to start the day.  The muffins have grated carrots, pumpkin puree, and a ginger and yogurt glaze.

Ingredients:

Muffins-

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon salt

½ cup pumpkin puree

2 grated carrots

½ cup packed light brown sugar

2 large eggs

½ cup almond milk

1 teaspoon vanilla extract

Glaze-

3 tablespoons nonfat vanilla Greek yogurt

3 tablespoons confectioners’ sugar

¼ teaspoon ground ginger

Directions:

1. Preheat oven to 350 degrees.  Spray muffin tins with nonstick spray.
2. Add flours, baking powder, protein powder, cinnamon, salt, and ginger to a large bowl.  Whisk to combine.
3. Add grated carrots, brown sugar, pumpkin puree, almond milk, vanilla, and eggs and use a spatula to fold in.  Scrape down the sides of the bowl to ensure everything mixes together.
4. Use a large cookie scooper to fill muffin tins.
5. Bake 25-35 minutes until a toothpick inserted in the center comes out clean.
6. Cool for at least 10 minutes before removing from pan.
7. Cool on a wire rack.
8. Mix yogurt, powdered sugar, and ginger in a small bowl.  Top each muffin with a spoonful of glaze.
9. Store in the refrigerator.
10. Enjoy!