Carrot Cake Muffin with Cream Cheese Icing
Print Pin Rate Add to CollectionServings: 6 muffins
Calories: 128kcal
Ingredients
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)
Instructions
- 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.
Nutrition
Calories: 128kcal | Carbohydrates: 10g | Protein: 15g | Fat: 4g
