Cooked - Carrot Cake Protein Muffins (vegan)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Carrot Cake Protein Muffins (vegan)

6.0

⅔ cup (80g) gluten-free organic oat flour

½ cup (60g) cinnamon protein powder

½ cup calorie-free brown sugar alternative

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt optional

1 ½ tsp. cinnamon or 2 tsp. pumpkin pie spice

½ tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground cloves optional

1 cup shredded carrots

⅓ cup unsweetened applesauce

⅓ cup egg whites or 3 tbsp. ground flax + 6 tbsp. warm water

¼ cup unsweetened shredded coconut optional

¼ cup chopped walnuts optional

Preheat oven to 350 degrees F.
Whisk together dry ingredients (through spices) in a medium mixing bowl.
Add shredded carrots and remaining wet ingredients to dry ingredients and mix until no dry clumps remain.
Fold in shredded coconut and chopped walnuts if desired (optional).
Coat 6 wells of a regular-sized muffin tin with cooking spray (or use liners), then divide batter between wells.
Bake for 20-30 minutes until a toothpick or knife inserted comes out clean. Let cool before removing from muffin tin.
Leftovers will keep in the fridge in an airtight container at least a week, or in the freezer at least a month.

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🧁Muffins

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 98 weeks ago

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