Recipe

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

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

Nutrition Facts

142

Cal

7g

Protein

18g

Carbs

2g

Fiber

6g

Fat

Preparation

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.

Mix in carrot purée and stir. Once combined mix in oat bran and flour (mix until combined but don’t over mix ⚠️)

Mix in raisins and nuts and pour batter into pregreased muffins tins/ cups.

Bake for 25-30 minutes at 350 degrees F or until toothpick comes out clean.

While muffins are baking, make the icing. Mix all ingredients in a mixing bowl with a hand beater until consistency is creamy.

Once muffins are completely cool, place a dollop of icing on top and sprinkle with cinnamon.

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