Protein Carrot Cake Muffins

Total: 14mins
Serves: 14

Get a protein hit the tasty way with these gluten free, dairy free muffins.

By Elise Fiitness on 12th Dec 2018 | Featured in Desserts

Ingredients

Muffins

2 cups gluten free flour
2 serves vanilla protein powder
2 cups grated carrot
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 eggs or egg alternatives
2 tsp vanilla essence
1/4 cup maple syrup
1/2 cup Cocobella Natural coconut yoghurt
2 tbsp melted coconut oil
1/2 cup almond milk
Optional: raisins and walnuts

Frosting

4 tbsp Cocobella Natural coconut yoghurt
3 drops of vanilla stevia
1 tsp maple syrup
1/2 tbsp melted coconut oil
Walnuts for decorating

Method

Preheat your oven to 180 degrees fan-forced.
Add all the dry ingredients to a bowl and combine.
Add in the remaining wet ingredients and combine everything until a thick batter forms.
Stir in raisins and walnuts if using.
Spoon mixture into 14 muffin pans.
Bake for 25-30 minutes, or until skewer comes out clean.
Allow to completely cool before frosting.
To make the frosting, simply mix all the ingredients together and smear onto cooled muffins. Top with walnuts if using.

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