whole and heavenly oven
- Super soft and loaded with oats, carrot, and pecans - Drizzled with a sweet cream cheese glaze - An impressive brunch item as well as an easy grab-and-go breakfast
- Eggs - Honey - Milk - Brown sugar - Yogurt - Vanilla - Oats - Pecans
- Baking powder - Cinnamon - Nutmeg - Salt - Carrot - Cream cheese - Powdered sugar
In a medium bowl, whisk eggs, honey, milk, brown sugar, yogurt, and vanilla until smooth.
In a large bowl, combine the oats, pecans, baking powder, cinnamon, nutmeg, and salt.
Place shredded carrot in the center of a kitchen towel, wrap up tightly, and squeeze liquid out of carrots.
Add liquid mixture and shredded carrot to dry mixture and fold until batter is just combined.
Fill the muffin cups with batter and bake at 350F 20-25 minutes until muffins are golden brown. Allow to cool completely.
In a medium bowl, beat cream cheese, powdered sugar, vanilla, and milk until smooth.
Remove muffins from pan and drizzle with glaze. Serve muffins immediately and enjoy!