Lightened-Up Carrot Cake Muffins

For the muffins:
1. Preheat oven to 350 F. In a small bowl, combine the flours, baking powder, baking soda, and spices.
2. In a medium mixing bowl, combine the yogurt, applesauce and oil.
3. Stir in the sugar, egg, vanilla, pineapple, almond milk, and shredded carrots.
4. Gently stir in the flour mixture being careful not to over mix. (Over mixing will produce flat and chewy muffins.)
5. Fill lined standard size muffin cups 3/4 full. (I got 20 muffins out of this recipe.)
6. Bake For 20 minutes or until an inserted toothpick can be removed cleanly.
7. Allow to completely cool before adding glaze.

For the simple cream cheese glaze:
1. In a mixing bowl using an electric mixer, beat cream cheese, powdered sugar and half-and-half until smooth.
2. Pour into a small zip bag and snip the corner off.
3. Drizzle over muffins. Each muffin should get approximately 1/2 tablespoon of glaze.
4. Top with 1 pecan half.
5. Enjoy!