CARROT CAKE PROTEIN MUFFINS

​INGREDIENTS 

MUFFINS

• 1/2 C egg white
• 1/2 C unsweetened applesauce
• 1/4 C coconut oil, melted
• 1/3 C maple syrup
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 C carrot purée (boil some carrots and purée beforehand)
• 1 C oat bran
• 1 C white whole wheat flour
• 2 scoops Devotion Angel Food Cake or Sinful Cinnamon protein powder
• 1/3 C raisins
• 1/3 C walnuts or pecans
• Nonstick spray or coconut oil

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ICING

• 1 stick low fat cream cheese
• 2 scoops Devotion Angel Food Cake or Sinful Cinnamon protein powder
• 1/4 C maple syrup
• 1/4 C confectioners sugar substitute (Swerve)
• 2 TBSP almond milk
• 1 TBSP vanilla
• Rind of 1 orange

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INSTRUCTIONS

1. In a mixing bowl combine egg whites and whisk in maple syrup, apple sauce, coconut oil, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until well-combined.
2. Mix in carrot purée and stir. Once combined mix in oat bran and flour (mix until combined but don’t over mix ⚠️)
3. Mix in raisins and nuts and pour batter into pregreased muffins tins/ cups.
4. Bake for 25-30 minutes at 350 degrees F or until toothpick comes out clean.
5. While muffins are baking, make the icing. Mix all ingredients in a mixing bowl with a hand beater until consistency is creamy.
6. Once muffins are completely cool, place a dollop of icing on top and sprinkle with cinnamon.