Protein Carrot Cake Muffins 🥕
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 Muffins
1 (50g) large egg
¼ cup (60g) High Protein Yogurt
¼ cup (60ml) non-dairy milk
1 tsp (5ml) vanilla extract
1 cup (120g) Flourish Buttermilk Protein Pancake Mix
1 tsp (2g) cinnamon
¼ tsp (0.5g) ginger
½ tsp (1g) nutmeg
Fold in ⅔ cup 100g of shredded carrots
¼ cup (30g) Walnuts
Cream cheese frosting
2 Tbsp (30g) Light Cream Cheese
1 tsp (5ml) honey
½ tsp vanilla extract
Preheat oven to 350ºF and line muffin pan with cups or spray lightly with oil; set aside.
In a medium bowl, whisk the egg, yogurt, non-dairy milk, and vanilla extract together.
In the same bowl, stir in Flourish Buttermilk Protein Pancake Mix, cinnamon, ginger, and nutmeg. Gently fold in the shredded carrots.
Evenly distribute batter into prepared muffin pan, filling about 3/4 way full. Bake for 12-15 minutes, or until an inserted toothpick comes out with little to no crumbs.
Allow muffins to rest in the pan for 5 minutes before transferring to a cooling rack. Once muffins are completely cool, you can make the cream cheese glaze by mixing all ingredients together. Spread the frosting on each top and finish with walnuts.
Muffins best stored in airtight container at room temperature, enjoyed within 3-4 days.
Saturated Fat: 0.4g
Saturated Fat: 0.8g
View this post on Instagram
Recipe by Lacey Davey, Foreword by Aubrey Bramwell