Protein Carrot Cake Muffins with Vanilla Frosting
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Protein Carrot Cake Muffins with Vanilla Frosting

Course: Dessert Recipes, Snacks
Servings

8

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

100

kcal


Ingredients

  • Dry Ingredients:

  • 1/2 cup coconut flour

  • 2 scoops of vanilla protein

  • 1.5 tsp baking powder

  • 1.5 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp salt

  • Wet Ingredients:

  • 1 tbsp vegetable oil

  • 1 egg white

  • 1 tsp vanilla extract

  • 1 whole egg

  • 1 tbsp maple walnut syrup

  • 1/2 cup plain Greek yogurt

  • Ingredients for drizzle:

  • 1 scoop of vanilla protein (optional)

  • 1 tbsp warm water

  • Dash of maple syrup

  • Dash of vanilla extract

  • Others:

  • 2 tbsp of soy milk

  • 1 carrot


Directions

  • Mix your dry ingredients in a bowl.
  • Mix your wet ingredients in another.
  • Once well mixed in separate bowls, slowly combine together, and add in 1/2 cup plus 2 tbsp of soy milk
  • Once well mixed, fold in 1 cup of peeled, grated carrot
  • Spray muffin/cupcake tins generously with PAM and add the batter evenly across them, sprinkle with a bit of extra cinnamon if you like!
  • Bake at 425 for 8 minutes and then reduce the heat to 350 and bake for another 13-15 minutes. Try not to open the oven door before this or you may lose the muffin peak top!
  • While baking, make your frosting for the drizzle! (Mix all ingredients for drizzle)
  • Allow the muffins to cool before removing them from the tin, drizzle or top with your frosting and enjoy!