CARROT CAKE MUFFINS

Protein Spiced Carrot Cake Muffins.


Nothing quite says Easter like Carrot Cake. It’s one of the moreish delights of the season and it’s a guaranteed crowd-pleaser.

My family LOVE carrot cake but we’re notoriously bad at sharing it so that’s why I decided to turn the traditional recipe into muffins. More for others and more for you!


The secret to this recipe is all in the spices. Cinnamon, nutmeg, ginger, cloves… You name it and it’s probably in the recipe and in much larger quantities than I initially thought (!) But after lots of trial and error, I think I’ve managed to perfect it.

WARNING: They’ve got a bit of a spice to them, hence the name Protein Spiced Carrot Cake Muffins.


As well as including some vanilla protein powder, I also packed 80g grated carrot for extra flavour and texture. Nothing like getting in one of your 5 a day in muffin form, right?


The finishing touches are all in the toppings. Greek yoghurt with protein powder and vanilla extra – simple but very affective. I topped mine with extra carrot and a crumbled Adonis bar because I didn’t have any walnuts to hand.


Feel free to substiute the greek yoghurt for tofu or vegan cream-cheese if you’re after a vegan version.

Now, lets tuck into the recipe!


Serving Size.

Makes 9 muffins.


 Ingredients.

  • 40g Free Soul Vanilla Protein Powder
  • 40g Natvia Sweetener
  • 32g Plain Flour
  • 32g Coconut Four
  • 1 tsp. Vanilla Extract
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg (optional)
  • 1/2 tsp Ground Ginger (optional)
  • 80g Grated Carrot
  • 60g Applesauce
  • 3 Egg Whites (roughly equal to 120g)
  • 20ml Alpro Soy Milk

Topping.

  • 60g Greek Yoghurt
  • 10g Vanilla Protein Powder
  • 1 tsp. Vanilla Extract
  • Sprinkling of Grated Carrot (optional)

Method.

  1. Preheat the oven to 160 degrees.
  2. Mix together all the dry ingredients (through cloves) in a large mixing bowl.
  3. Add the grated carrot and remaining wet ingredients until combined.
  4. Spray the muffin cases with fry light, and place on a baking tray.
  5. Divide the mixture between the cases, three-quarters of the way to the top.
  6. Bake for 10-12 minutes or, until a knife comes out clean.
  7. While the muffins cool, make the icing.
  8. Spoon a dollop of icing on to each muffin, garnish with additional carrot and walnuts (or Adonis bar!)
  9. Enjoy!

The muffins cook much quicker than you think. A few of mine were definitely a little too golden brown so my top tip is to keep a close eye on them!

They will keep for up to 4 days in an airtight container, and can also be frozen.


Happy Easter!

Amy xo

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