Protein Carrot Cake Muffins
SERVINGS 8
Ingredients
- 1 1/2 cups almond flour
- 1 protein powder
- 1 ½ tsp baking powder
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tbsp coconut oil
- 2 egg whites room temperature
- 1 tsp vanilla extract
- 1 tbsp honey
- ½ tsp liquid stevia
- ½ cup unsweetened almond milk
- 1 cup carrots peeled first!
- 1 medium avocado
Instructions
- Preheat the oven to 425°F, and lightly coat 8 standard-sized muffin cups with nonstick cooking spray.
- Whisk together the almond flour, protein powder, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the avocado until no large lumps remain. Stir in the honey and (optional) liquid stevia. Alternate between adding the almond flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Let the batter rest for 10 minutes. Gently fold in the carrots.
- Divide the batter between the prepared muffin cups. Bake at 425°F for 8 minutes. Without opening the oven door, reduce the oven temperature to 350°F, and continue baking for an additional 19-22 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Nutrition
Calories: 113kcalCarbohydrates: 8gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 209mgPotassium: 68mgFiber: 3gSugar: 4gVitamin A: 2673IUVitamin C: 1mgCalcium: 109mgIron: 1mg
Tried this recipe?Let us know how it was!
