Protein Carrot Cake Muffins

Protein Carrot Cake Muffins

Mix together:
1/4 tsp salt
2 tsp cinnamon 
1 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
2 scoops YML Collagen Vanilla protein powder
1 cup oat flour (just blend up oats till they are very fine)

In another bowl mix:
3 egg whites
100g plain yoghurt
1 cup grated or shredded carrots
1/2 cup chopped walnuts
2 tablespoons maple syrup or sweetener of choice (honey, golden syrup etc)

Add wet to dry and mix. Transfer to greased muffin pan.
Into oven 180°C , start watching them from 15mins, should be good at around18mins.
Recipe makes 6.

For the (not-so-healthy-but-why-not) frosting:
With a hand mixer or blender:
Mix 3 tablespoons butter (room temp) with 1 tub cream cheese. Gradually add 1/2 cup of powdered sugar (or sweetener of choice) and 1/4 tsp vanilla extract.

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