Step 1

Preheat oven to 350°F (175°C).

Step 2

In a large bowl, whisk the eggs until light and fluffy.

Step 3

Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.

Step 4

Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.

Step 5

Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.

Step 6

Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.

Step 7

Bake for 20 minutes, until the muffins have risen and set.

Step 8

For the frosting, beat the cream cheese in a small bowl until smooth.

Step 9

Add in the maple syrup and vanilla and beat again until the mixture is well combined.

Step 10

Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.

Step 11

Enjoy!