Carrot Cake Muffin with Cream Cheese Icing

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Prep Time: 10 minutes
Servings: 6 muffins
Calories: 128kcal
Author: Matt Cooney


Carrot Cake Muffin

  • 35g coconut flour (or any flour)
  • 50g protein powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • 2 egg whites
  • 40g fat free greek yogurt
  • 15ml milk of choice (almond milk used here)
  • 200g apple puree (fruit puree such as baby food pots)
  • 100g grated carrot

Cream Cheese Icing

  • 40g fat free greek yogurt
  • 60g extra light cream cheese
  • 1 scoop protein powder (vanilla/salted caramel taste best for icing)


  • Preheat the oven to 190 degrees Celsius.
  • In a mixing bowl, mix the dry ingredients for the muffin mixture (flour, protein powder, bicarbonate of soda, baking powder and cinnamon.
  • Create a well and add the egg whites, apple puree and greek yogurt.
  • Combine ingredients until smooth and stir in the milk.
  • Add in the carrots mixing well.
  • Divide the mixture between 6 muffin cases in a muffin tin or silicon mold.
  • Bake in the oven for 20-30 minutes. Muffins will rise and develop a golden colour. Knife should come out clean when cooked. 
  • Allow to cool on a wire tray.
  • To make the icing, mix the greek yogurt, extra light cream cheese and protein powder.
  • Ice the buns and dust with cinnamon.
  • Store in a cool place in an airtight container.


Calories: 128kcal | Carbohydrates: 10g | Protein: 15g | Fat: 4g