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Protein Carrot Cake Muffins with Vanilla Frosting Recipe

5 from 1 vote
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Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Course Dessert Recipes, Snacks
Servings 8 servings
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

Instructions
 

  • 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!

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