I guess this is pretty cheeky to call it a “Carrot Cake Protein Muffin” as quite honestly, it doesn’t really resemble a carrot cake at all.
Well, apart from having carrot in it.
That’s not to say it doesn’t taste awesome though, the carrot gives theses Carrot Cake Protein Muffins a natural sweetness as well as tons of beta carotene and vitamin A.
On a side note, I also think I’ve cracked how to make decent muffins with oat flour that don’t cave in when you cook them. 1/2 tsp baking soda and 1/2 tsp of baking powder seems to do the trick!!
Carrot Cake Protein Muffins
- 75 g oat flour
- 10 g sweetener
- 150 g carrot
- 4 egg whites
- 2 tsp cinnamon
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 60 g Vanilla Protein Powder
- 150 g 0% fat Greek yogurt
Preheat oven to 180C
Add dry ingredients: oats, spices, baking powder, baking soda and sweetener to a blender and blend well.
Add carrot and egg whites to mixture and blend again until you get a smooth batter.
Pour mixture into greased muffin tin or silicone muffin moulds.
Bake for 20-25 minutes until a knife comes out clean then leave to cool.
Meanwhile, combine protein powder and yogurt or fromage frais until you get a thick frosting and pipe or spread onto cooled muffins.
Nutritional Information per serving:
Calories: 150 / Protein: 14g / Carbohydrates: 19g / Fat: 2g / Fibre: 2g
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