Search all of our recipes

Protein Carrot Cake Muffins

  • Total: 14mins
  • Serves: 14

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

Method

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

You may also like...

Free recipe e-book

Sign up to Cocobella Monthly for exclusive recipes, prizes & more!