Inside-Out Carrot Muffins ~ Sugar Free

1/2 cup vanilla or plain yogurt
3-4 tbsp. truvia (or to taste)
2/3 cup coconut oil, melted
2 eggs
1 tsp. vanilla
3/4 tsp. salt
1 1/4 tsp. cinnamon
1 1/4 cup whole wheat flour
1 tsp. baking soda
2 cups grated carrots

8 oz. cream cheese 
3-4 doonks stevia (or truvia to taste)
1 tsp. vanilla
1 pinch salt

- Set cream cheese out on counter so it can soften.
- Mix yogurt, truvia, coconut oil, eggs and vanilla together.
- In a separate bowl mix salt, cinnamon, flour and baking soda.
- Add wet and dry ingredients together, mix well.
- Add carrots, set aside.
- In a separate bowl mix filling ingredients together with a hand mixer.
- Line muffin tins with muffin liners and spoon about 2 tablespoons of batter into each one.
- Drop about 1/2 to 1 tablespoon of filling into the muffin tins.
- Drop remaining batter into tins.
- Bake @ 375F for 18-20 minutes.
- Once muffins have cooled slightly, frost with remaining filling.
- ENJOY!