Morning Glory Muffins with Greek Yogurt Cream Cheese Frosting

Cooking Times

Ready in: 55 minutes
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6


  • 2 cups Cal-Organic Shredded Carrots
  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats
  • 3/4 cup brown sugar
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 tsp. salt
  • 1/3 cup currants, golden raisins or other dried fruit
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 2/3 cup vegetable oil
  • 2 ripe bananas, mashed
  • 1 tsp. vanilla extract
  • 6 jumbo or 12 regular cupcake liners
  • 8 oz. softened cream cheese
  • 1/4 cup Greek yogurt
  • 1 tsp. vanilla extract
  • 1 1/2 cups powdered sugar


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg and salt.
  3. Add carrots, raisins, coconut and walnuts into the flour mixture and toss until evenly distributed.
  4. In a separate bowl, whisk together eggs, oil, bananas and vanilla. Pour the wet mixture into the dry and stir until just combined.
  5. Add cupcake liners to cupcake pan, or spray pan with nonstick spray.
  6. Scoop batter evenly into the cupcake liners, about ¾ full. Bake for 25-30 minutes for regular cupcakes or 35-40 minutes for jumbo cupcakes, or until golden brown on top and a tester comes out clean. Cool completely before frosting.
  7. In a stand mixer, or with an electric mixer, beat together cream cheese, Greek yogurt and vanilla.
  8. Slowly add powdered sugar a little at a time until it is all added and frosting is smooth.
  9. Spread frosting onto muffins and serve.
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