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Yield: 16 muffins
6 scoops Designer Wellness Designer Egg Vanilla Protein Powder
200 g Bob’s Red Mill Gluten-Free Flour
2 t Baking Powder
1 t Baking Soda
½ t Salt
2 t Cinnamon
½ t Ground Ginger
½ t Ground Nutmeg
½ cup Coconut Oil, melted
4 whole Eggs
150 g Splenda Brown Sugar Substitute
125 g Applesauce
1 t Vanilla
350 g Carrots, Shredded
Optional: Walnuts
Preheat the oven to 375 degrees. In a mixer or a mixing bowl, add coconut oil, eggs, brown sugar substitute, applesauce, and vanilla to the mixer. Mix for 1 minute until completely blended. Add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to the batter; mix until completely blended and scrape down sides of the bowl. Add shredded carrots to batter; mix until blended. Add protein powder to the batter and mix completely, making sure to scrape the sides of the bowl. Line a cupcake pan with paper liners. Add 2 heaping tablespoons to each cupcake liner. Bake for 18-22 minutes or until the tops of the muffins are golden. Optional: sprinkle walnuts on each muffin before baking.
Macros:
Fat: 4.5 g
Carbs: 21 g
Protein: 7 g
