Dessert Recipes
Protein Carrot Cake Muffins with Vanilla Frosting
Protein Carrot Cake Muffins with Vanilla Frosting
Servings 8 servings
Calories 100kcal
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!
Nutrition
Calories: 100kcal