Carrot Cake Muffins

70
CALORIES

6g
PROTEIN

3g
CARBS

 


INGREDIENTS

  • 1/4 cup almond flour
  • 1/4 cup Whey Elite vanilla
  • 1 egg
  • 1/4 egg whites
  • 1/4 cup unsweetened applesauce
  • 1/4 cup grated carrots
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 3 tbsp. Stevia
  • 3 tbsp. sugar free maple syrup
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 cup walnuts

FROSTING

  • 4 tbsp. fat free cream cheese
  • 1/4 tsp. cinnamon
  • 2 tbsp. Stevia
  • 1 tbsp. almond milk

CUPCAKES

  1. Preheat oven to 350 degrees. Mix together dry ingredients.
  2. Add wet ingredients and mix well.
  3. Spray a muffin tin with non-stick cooking spray. Add your mix into pan and spread evenly.
  4. Bake the muffins in oven for approximately 20-23 minutes or or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as protein powder tends to dry out quickly while baking.
  5. Allow cake to cool while you mix the frosting.

Frosting

  1. Add all frosting ingredients to a bowl and mix thoroughly.
  2. Allow frosting to cool in fridge.

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