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In a world teeming with unhealthy snacks, finding a treat that is both delicious and nutritious can often feel like a challenge. Enter the Frozen Carrot Cake Yogurt Muffin Pops—a culinary delight that marries the wholesome goodness of carrots with the creamy texture of Greek yogurt, all while delivering the comforting flavors of carrot cake in a refreshing, frozen form. These delightful pops are not only perfect for hot summer days but also make for a nutritious snack option that can be enjoyed by both kids and adults alike.

Frozen Carrot Cake Yogurt Muffin Pops

Discover the joy of making Frozen Carrot Cake Yogurt Muffin Pops, a delicious and nutritious treat that's perfect for hot days! These pops combine freshly grated carrots and creamy Greek yogurt, offering the delightful flavors of carrot cake in a refreshing frozen form. With simple ingredients and easy preparation, you can whip up this guilt-free dessert that’s loved by both kids and adults. Enjoy a tasty snack while benefiting from vitamins, protein, and fiber!
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Ingredients
  

1 ½ cups freshly grated carrots (about 2 medium-sized carrots)

1 cup plain or vanilla Greek yogurt

½ cup rolled oats

1 cup almond flour (or substitute with any nut flour of your choice)

½ cup honey or maple syrup (adjust based on your desired sweetness)

1 teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon vanilla extract

½ cup raisins (optional for added sweetness and texture)

½ cup chopped walnuts or pecans (optional for a delightful crunch)

A pinch of salt

Muffin pop molds

Instructions
 

Prep the Carrots: Begin by peeling and then grating the carrots using either a box grater or a food processor until finely shredded. To remove excess moisture, place the grated carrots on a paper towel and gently press down.

    Mix Wet Ingredients: In a medium-sized mixing bowl, combine the Greek yogurt, honey (or maple syrup), and vanilla extract. Stir the mixture thoroughly until all ingredients are well blended and smooth.

      Combine Dry Ingredients: In another bowl, whisk together the almond flour, rolled oats, baking powder, cinnamon, nutmeg, ginger powder, and a pinch of salt. Ensure that these ingredients are well incorporated.

        Combine Mixtures: Gradually fold the dry mixture into the wet mixture. Stir gently until just combined. Take care not to over-mix, as this can affect the texture.

          Add the Carrots and Extras: Gently fold in the grated carrots, followed by the raisins and chopped nuts (if using). Mix until they are uniformly distributed throughout the batter.

            Prepare Muffin Pop Molds: Lightly grease your muffin pop molds with cooking spray or a drizzle of olive oil to prevent sticking. Carefully fill each mold with the carrot cake mixture, leaving about ¼ inch of space at the top for expansion during freezing.

              Insert Sticks: If you're using wooden sticks, carefully insert one into the center of each mold, ensuring they are straight and supported, without touching the bottom of the mold.

                Freeze: Place the filled molds upright in the freezer. Allow them to freeze for a minimum of 4 to 6 hours, or until they are completely solid.

                  Unmold and Serve: Once the muffin pops have fully frozen, gently remove them from the molds by twisting and pulling. If you experience any difficulty, running warm water over the outside of the mold for a few seconds will help ease them out.

                    Enjoy: Serve your Frozen Carrot Cake Yogurt Muffin Pops immediately for a refreshing treat. Alternatively, you can store them in a sealed container in the freezer for up to 2 weeks.

                      Prep Time, Total Time, Servings: 30 minutes | 4-6 hours (freezing) | Makes 12 muffin pops