Delicious Recipes from Devotion

Spray a bowl with non-stick spray.Combine all ingredients in a small bowl or mug then fold in the blueberries. Microwave for 90 seconds to 2 minutes depending on your microwave. Drizzle with sugar free syrup or add more blueberries and enjoy!Check out our blueberry protein powder 12 pack for an extra protein boost in your recipes.Spray a bowl with non-stick spray.Combine all ingredients in a small bowl or mug then fold in the blueberries. Microwave for 90 seconds to 2 minutes depending on your microwave. Drizzle with sugar free syrup or add more blueberries and enjoy!Check out our blueberry protein powder 12 pack for an extra protein boost in your recipes.

Add all ingredients to a blender and blend until smooth! Enjoy!Macros are with water and ice. If using Milk of Choice they will vary You can also grab a blueberry protein powder sample pack to try it out easily. Add all ingredients to a blender and blend until smooth! Enjoy!Macros are with water and ice. If using Milk of Choice they will vary You can also grab a blueberry protein powder sample pack to try it out easily.

In a small mixing bowl, mix flour, baking soda, protein powder and salt and set aside.Preheat oven to 325F and place shredded coconut on a baking sheet. Once hot, toast coconut for 5 minutes or so (until golden) being careful not to burn it.While coconut is toasting, beat erythritol and coconut oil together until creamy. Mix in eggs until homogenous.Add coconut extract and half of the dry flour mixture to the wet mixture. Mix well, then add sour cream and apple sauce and mix again.Add in remaining half of the flour mixture as well as 1 cup of toasted coconut and crushed pineapple and mix well.Pour batter into a pregreased loaf tin and top with remaining toasted coconut. Bake at 350F for 50-60 minutes.While bread pudding is baking, mix almond milk and confectioners sugar substitute to make a glaze.Allow bread pudding to cool slightly before emptying upside down onto a plate. Top with glaze while still warm and allow to cool before enjoying!In a small mixing bowl, mix flour, baking soda, protein powder and salt and set aside.Preheat oven to 325F and place shredded coconut on a baking sheet. Once hot, toast coconut for 5 minutes or so (until golden) being careful not to burn it.While coconut is toasting, beat erythritol and coconut oil together until creamy. Mix in eggs until homogenous.Add coconut extract and half of the dry flour mixture to the wet mixture. Mix well, then add sour cream and apple sauce and mix again.Add in remaining half of the flour mixture as well as 1 cup of toasted coconut and crushed pineapple and mix well.Pour batter into a pregreased loaf tin and top with remaining toasted coconut. Bake at 350F for 50-60 minutes.While bread pudding is baking, mix almond milk and confectioners sugar substitute to make a glaze.Allow bread pudding to cool slightly before emptying upside down onto a plate. Top with glaze while still warm and allow to cool before enjoying!INGREDIENTS 2 C shredded unsweetened coconut 1 C white whole wheat flour 1 scoop Devotion Nutrition angel food cake flavored protein powder 1/2 tsp baking soda 1/2 tsp salt 1/4 C coconut oil 1  C stevia/erythritol 3 eggs 1 C light sour cream 1/4 C unsweetened applesauce About 2 C crushed pineapple 1/2 tsp coconut extract GLAZE (Optional): 1 C powdered sugar substitute 4-6 TBSP almond milk (more or less to desired consistency)   INSTRUCTIONS In a small mixing bowl, mix flour, baking soda, protein powder and salt and set aside. Preheat oven to 325F and place shredded coconut on a baking sheet. Once hot, toast coconut for 5 minutes or so (until golden) being careful not to burn it. While coconut is toasting, beat erythritol and coconut oil together until creamy. Mix in eggs until homogenous. Add coconut extract and half of the dry flour mixture to the wet mixture. Mix well, then add sour cream and apple sauce and mix again. Add in remaining half of the flour mixture as well as 1 cup of toasted coconut and crushed pineapple and mix well. Pour batter into a pregreased loaf tin and top with remaining toasted coconut. Bake at 350F for 50-60 minutes. While bread pudding is baking, mix almond milk and confectioners sugar substitute to make a glaze. Allow bread pudding to cool slightly before emptying upside down onto a plate. Top with glaze while still warm and allow to cool before enjoying!   Recipe by Joelle @balancingmd IG

Blend everything in a blender except fresh blueberries. Once blended fold in fresh blueberries and pour into greased 9x13 baking pan. Prepare Devotion Nutrition Buttery Blend Protein Crumb topping can use Sinful Cinnamon to prepare it also Spread crumble topping on top of cakeBake at 350 for 25 minutes or until lightly browned on top.Macros are for cake only. Adding the crumb topping will vary the nutrition depending on how much you are using. For an easy way to try this recipe, you can use the blueberry protein powder sample pack from Devotion Nutrition.Blend everything in a blender except fresh blueberries. Once blended fold in fresh blueberries and pour into greased 9x13 baking pan. Prepare Devotion Nutrition Buttery Blend Protein Crumb topping can use Sinful Cinnamon to prepare it also Spread crumble topping on top of cakeBake at 350 for 25 minutes or until lightly browned on top.Macros are for cake only. Adding the crumb topping will vary the nutrition depending on how much you are using. For an easy way to try this recipe, you can use the blueberry protein powder sample pack from Devotion Nutrition.

Mix oats, 2 scoops Devotion wild blueberry protein and all other ingredients into a bowl. Put blueberries into a bowl and coat with a full scoop of protein. Fold coated blueberries into the mix. Place batter into large prepared loaf pan Bake at 350 for 45-60 or until loaf has golden edges and doesn’t jiggle in the middle.If making into mini loaves or muffins times will vary. DO NOT overbake. Allow to cool completely before slicing or storing in freezer. Check out our blueberry protein powder sample pack for a convenient way to try this recipe! Mix oats, 2 scoops Devotion wild blueberry protein and all other ingredients into a bowl. Put blueberries into a bowl and coat with a full scoop of protein. Fold coated blueberries into the mix. Place batter into large prepared loaf pan Bake at 350 for 45-60 or until loaf has golden edges and doesn’t jiggle in the middle.If making into mini loaves or muffins times will vary. DO NOT overbake. Allow to cool completely before slicing or storing in freezer. Check out our blueberry protein powder sample pack for a convenient way to try this recipe!

Spray pan with non-stick spray and add batter. Cook over medium heat until bubbles start to form. Low and Slow is the key to fluffy protein pancakes. Flip and continue cooking.  Remove from heat and enjoy plain or with sugar-free syrup! *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.Check out our blueberry protein powder 12 pack for a delicious flavor boost!Spray pan with non-stick spray and add batter. Cook over medium heat until bubbles start to form. Low and Slow is the key to fluffy protein pancakes. Flip and continue cooking.  Remove from heat and enjoy plain or with sugar-free syrup! *You can use this recipe with any of our protein powder supplements.  They all bake beautifully. You may have to adjust the water slightly to desired consistency.Check out our blueberry protein powder 12 pack for a delicious flavor boost!

Combine all ingredients except blueberries until well blended. Then fold in the blueberries and let batter sit for a few minutes while mini waffle iron is heating. Lightly spray lightly and add a small amount of batter to the waffle iron.  Wait just a few seconds and close the lid, then let the waffle iron do the work. Top with your desired toppings and enjoyRecipe yields approx. 4-6 mini waffles.  If you can resist eating the entire batch, they freeze well. Then you can just pop in your toaster the morning you're eating and enjoy!Combine all ingredients except blueberries until well blended. Then fold in the blueberries and let batter sit for a few minutes while mini waffle iron is heating. Lightly spray lightly and add a small amount of batter to the waffle iron.  Wait just a few seconds and close the lid, then let the waffle iron do the work. Top with your desired toppings and enjoyRecipe yields approx. 4-6 mini waffles.  If you can resist eating the entire batch, they freeze well. Then you can just pop in your toaster the morning you're eating and enjoy!

Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go.Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go.

Add all ingredients, except blueberries to a blender or food processor until well combined.Fold in blueberries. Pour into pan and cook over low heat until golden brown on both sides.Do not over cook! Cook times will vary by stovetop! Garnish with additional blueberries and sliced banana, if desired. Add all ingredients, except blueberries to a blender or food processor until well combined.Fold in blueberries. Pour into pan and cook over low heat until golden brown on both sides.Do not over cook! Cook times will vary by stovetop! Garnish with additional blueberries and sliced banana, if desired.

Preheat oven to 350. Apply non-stick spray/oil to 8 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18-20 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. Optional add nut butter drizzled on top or slice in hald and smear on the "inside" May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Preheat oven to 350. Apply non-stick spray/oil to 8 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18-20 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. Optional add nut butter drizzled on top or slice in hald and smear on the "inside" May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. 

Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes.Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too! For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes.Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too! For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same. Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids into nut butter until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. If desired, spread nut butter on tops while still warm so that nut butter gets melty and drips down the sides of the bundts. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Macros per bundt/muffin (does not include nut butter topping): Cal: 74 // Fat: 3.4// Sat Fat: 0.7 // Carbs: 4.7 // Fiber: 1.8 // Pro: 6.8 // Sugar: 1.8 Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!  For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk, and sunflower seed butter or an egg can replace the nut butter in the recipe while keeping macros nearly the same.

Combine protein powder, and liquid i a glass and using the Devotion frother, froth until desired consistency.  Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!Combine protein powder, and liquid i a glass and using the Devotion frother, froth until desired consistency.  Pour over strong, brewed coffee & enjoy! Note:  This is a base recipe for our protein creamer.  Feel free to adjust according to your own flavor/consistency preference!  MACROS:  Calories 56// Fat 0.75 //Carbs 2.5 //Fiber 1 //Protein 10 //Net Carbs 1.5 //Sugar 0 //WW Smartpoints 2

Combine water with the protein powder using your Devotion nutrition frother or in a shaker cup. Pour over hot or iced coffee and enjoy!Combine water with the protein powder using your Devotion nutrition frother or in a shaker cup. Pour over hot or iced coffee and enjoy!

Preheat oven to 350. Apply non-stick spray/oil to 8 wells of mini-bundt pan or standard-sized muffin pan. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients (not including berries) and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Fold in blueberries, then pour into prepared pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.  Remove from oven and allow to cool a few minutes on cooling rack. Remove from pan and allow to cool. Serve warm or store in the fridge. Preheat oven to 350. Apply non-stick spray/oil to 8 wells of mini-bundt pan or standard-sized muffin pan. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients (not including berries) and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Fold in blueberries, then pour into prepared pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched.  Remove from oven and allow to cool a few minutes on cooling rack. Remove from pan and allow to cool. Serve warm or store in the fridge. 

Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go. Try our blueberry protein powder sample pack for a convenient way to give it a taste! Simply add all ingredients to a mason jar and mix well. Place in fridge overnight. In the morning, grab and go. Try our blueberry protein powder sample pack for a convenient way to give it a taste!

Add milk and protein to a glass and froth or blend until combined. Add ice to your glass and top with shots of espresso!If you prefer a hot macchiato, warm milk for about 30 seconds in the microwave before blending with protein. For a convenient way to have this on hand anytime, try the salted caramel protein powder 12 pack.Add milk and protein to a glass and froth or blend until combined. Add ice to your glass and top with shots of espresso!If you prefer a hot macchiato, warm milk for about 30 seconds in the microwave before blending with protein. For a convenient way to have this on hand anytime, try the salted caramel protein powder 12 pack.

Mix HydroFLEX and water in blender cup and add to a small saucepan. Cook over medium heat. Add in honey, if desired for sweetness, and stir well.  Add gelatin one tablespoon at a time, stirring continuously until dissolved. Remove from heat.  Add natural food coloring, if desired. Add mixture to a squeeze bottle and fill gummy molds.  Refrigerate for 15 minutes or longer.  Remove from mold and enjoy. Store in a cool place or refrigerate in an airtight container.  Enjoy! Mix HydroFLEX and water in blender cup and add to a small saucepan. Cook over medium heat. Add in honey, if desired for sweetness, and stir well.  Add gelatin one tablespoon at a time, stirring continuously until dissolved. Remove from heat.  Add natural food coloring, if desired. Add mixture to a squeeze bottle and fill gummy molds.  Refrigerate for 15 minutes or longer.  Remove from mold and enjoy. Store in a cool place or refrigerate in an airtight container.  Enjoy!

Fill a rocks glass with ice, and, if you'd like, add a few leaves of mint and a slice or two of cucumber for garnish.In your ice shaker or cocktail shaker, add the mint leaves, cucumber, and lime wedges, making sure the mint is on the bottom. Muddle well to release all of the juice from the lime.Add the water and HydroFLEX™ packet to the shaker, and fill with ice. Slap on the lid, and shake vigorously for ten seconds or so.Strain the cocktail into the glass, top off with sparkling water, and garnish with additional lime and cucumber if desired. Sip & Enjoy! Fill a rocks glass with ice, and, if you'd like, add a few leaves of mint and a slice or two of cucumber for garnish.In your ice shaker or cocktail shaker, add the mint leaves, cucumber, and lime wedges, making sure the mint is on the bottom. Muddle well to release all of the juice from the lime.Add the water and HydroFLEX™ packet to the shaker, and fill with ice. Slap on the lid, and shake vigorously for ten seconds or so.Strain the cocktail into the glass, top off with sparkling water, and garnish with additional lime and cucumber if desired. Sip & Enjoy! 

Mix Peach Mango HydroFLEX™ in 8 oz water. Then add 8 oz Orange Mango or plain sparkling water. Shake with ice and pour into glasses for a refreshing mocktail! Garnish with peach slices, if desired. PRO TIP: The amount of water you use will determine how strong the peach flavor is in your mocktail. You can start with less water and sparkling water if you would like a lot of peach... or add more water for a refreshing drink to sip on all day! Mix Peach Mango HydroFLEX™ in 8 oz water. Then add 8 oz Orange Mango or plain sparkling water. Shake with ice and pour into glasses for a refreshing mocktail! Garnish with peach slices, if desired. PRO TIP: The amount of water you use will determine how strong the peach flavor is in your mocktail. You can start with less water and sparkling water if you would like a lot of peach... or add more water for a refreshing drink to sip on all day!

In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder.Spray a bundt pan with non-stick spray and scoop cake batter gently into pan.Bake at 350 for 15-20 or until light golden color.Let cool and enjoy with zero guilt.  Optional Topping (not included in macros):  Brownie Batter frosting and crushed almonds!Makes 2 Servings In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder.Spray a bundt pan with non-stick spray and scoop cake batter gently into pan.Bake at 350 for 15-20 or until light golden color.Let cool and enjoy with zero guilt.  Optional Topping (not included in macros):  Brownie Batter frosting and crushed almonds!Makes 2 Servings   Ingredients: 6-7 egg whites at room temp (from whole eggs or carton is fine) 1 tsp Cream of Tartar 1 scoop Angel Food Cake Flavored Protein Powder Supplement   Method: In a mixer, whip the egg whites into a stiff meringue consistency. Add the cream of tarter and continue to whip. Once the egg whites are thick and form peeks, gently fold in 1 scoop of Angel Food Cake protein powder. Spray a bundt pan with non-stick spray and scoop cake batter gently into pan. Bake at 350 for 15-20 or until light golden color. Let cool and enjoy with zero guilt.   Optional Topping (not included in macros):  Brownie Batter frosting and crushed almonds! Makes 2 servings: 1 serving is 1/2 of a cake Macros for 1 serving: 100 Cal/ 1.5 F/ 3 C/ 21 P

Prepare your protein ice cream first. Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Re-Spin if desired.Add 2 scoops to your mug and brew espresso right over the ice cream!  Enjoy!Prepare your protein ice cream first. Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Re-Spin if desired.Add 2 scoops to your mug and brew espresso right over the ice cream!  Enjoy!Ice Cream Base 1 Scoop Devotion Angel Food Cake flavor protein powder supplement 2 TBSP Sugar Free Vanilla Pudding Mix Water or Milk of choice to fill line + 2 oz Espresso Instructions Prepare your protein ice cream first. Add all ingredients to a creami container and whisk until well blended.  Seal container and place in freezer for 24 hours.  Spin one time in Ninja Creami on light ice cream (or setting of your choice).  Re-Spin if desired. Add 2 scoops (1/2 pint) to your mug and brew espresso right over the ice cream!  Enjoy!

Place all ingredients in a bowl and mix thoroughlySpoon ingredients into waffle maker, let cook, and enjoy!When serving option to add whipped cream and sliced strawberries Place all ingredients in a bowl and mix thoroughlySpoon ingredients into waffle maker, let cook, and enjoy!When serving option to add whipped cream and sliced strawberries 1 Scoop Devotion Angel Food Cake Protein Powder 1/4 cup dry oats (blended), oat bran, or oat flour 1/2 tsp. baking powder 2 egg whites (or 1 whole egg) 1/4 cup water or milk 4 strawberries, washed and diced sugar free whip cream     Place all ingredients in a bowl and mix thoroughly Spoon ingredients into waffle maker, let cook, and enjoy! Add whip cream Add fresh strawberries   

Cut a small part off the bottoms of cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top with graham cracker crumbs, nuts and/or melted chocolate drizzle. Makes 20 filled strawberries.Cut a small part off the bottoms of cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top with graham cracker crumbs, nuts and/or melted chocolate drizzle. Makes 20 filled strawberries.  20 fresh strawberries (cored) 1/3 C softened fat free cream cheese 1 scoop Devotion Angel Food Cake protein 1/2 packet sugar free, fat free instant pudding mix (cheesecake flavor) 3 TBSP milk of choice 1 tsp confectioners style powdered sweetener   Toppings: 1 crushed graham cracker sleeve 1 TBSP sugar-free chocolate chips, melted   Method: Cut a small part off the bottoms of the cored strawberries, so they stand up on plate. Mix filling ingredients well until fully combined. Pipe (or scoop) filling evenly into each strawberry. Top half with graham cracker crumbs, and top other half with melted chocolate drizzle. Makes 20 filled strawberries. Macros per strawberry: Cal: 20.1 // fat: .3 // pro: 1.7 // carb: 2.8 // fib: .4  

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.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.