Very healthy and tasty carrot cake muffins made with nutritious buckwheat flour and topped with light cream cheese frosting.
Preheat oven to 180°F and grease a 12 hole muffin with some butter or oil.
In a mixing bowl add yoghurt, milk and maple syrup. Whisk to combine.
Stir in carrots, cinnamon, baking powder, rice flour and buckwheat flour.
Gently fold in all the ingredients to combine. Divide the batter into the prepared muffin pan holes.
Bake in preheated oven for about 25 to 30 minutes or until a toothpick inserted in centre of the muffin comes out clean.
Remove from oven and let the muffins cool completely.
In a mixing bowl with electric or hand mixer beat the cream cheese until light and fluffy.
Add honey and cinnamon and beat again for a minute.
Spread the frosting on top of muffins. Serve and enjoy.
To make the muffins vegan you may use non-dairy milk and yoghurt. Leftovers can be stored at room temperature for three days and in the refrigerator for a week.