Carrot Cake Muffins

December 21, 2013

Carrot Cake Muffins

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Ingredients

  • 1 1/2 cup rolled oats (** blended to flour**)
  • 2 tablespoons coconut flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups freshly shredded carrots
  • 3/4 cups unsweetened apple sauce
  • 1/4 cup 0% Greek Yogurt
  • 1 Large whole egg
  • 2 tablespoons egg whites
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 45 drops vanilla cream stevia drops
  • 2 scoops Vanilla Protein Power (** FROSTING **)
  • 2oz softened cream cheese (** FROSTING **)
  • 2 tablespoons 0% Greek yogurt (** FROSTING **)
  • 1/8 cup unsweetened almond milk (** FROSTING **)
  • 15 drops vanilla cream stevia (** FROSTING **)
  • 1/2 teaspoon vanilla extract (** FROSTING **)
  • 1 teaspoon cinnamon (** TOPPING **)
  • 1/4 cup chopped walnuts (** TOPPING **)

Directions

Step 1
Preheat oven to 350º. Grease muffin tin pan with non stick spray.
Step 2
Combine dry ingredients in a small bowl (oat flour, coconut flour, baking soda, cinnamon, salt).
Step 3
Combine wet ingredients in large bowl or stand mixer (apple sauce, yogurt, egg, egg whites, honey, stevia, and vanilla.
Step 4
Add dry ingredients to wet ingredients and mix until well combined.
Step 5
Stir in shredded carrots. You can also add 1/4 cup of raisins and 1/4 cup of walnuts if you like.
Step 6
Scoop batter into tins until 3/4 full. Bake for 20-25 minutes until tops are golden brown and a toothpick comes out clean when poked in the center of the cupcake. Let cool completely before frosting.
Step 7
Prepare frosting by combing all ingredients in a small bowl (cream cheese, protein, stevia, vanilla, unsweetened almond milk).
Step 8
Spoon frosting on each cupcake and sprinkle with cinnamon and chopped walnuts.

Note

NUTRITIONAL INFORMATION (per cupcake): calories 121, carbs 18 g, fat 3 g, protein 8 g

December 21, 2013 By