Carrot Protein Muffins {Gluten-Free}

Carrot Protein Muffins {Gluten-Free}

Posted by Matt Grimm on

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

← Older Post Newer Post →

Leave a comment

Protein Powder Recipes

RSS

Tags

Hot Cocoa with Protein Whip Cream

Hot Cocoa with Protein Whip Cream

8oz heavy whipping cream or for vegan use 8oz of full fat coconut cream  1/4 cup powdered sugar 1 scoop Designer Protein Angel Cake Soy...

Read more
MUDDY BUDDY BARK

MUDDY BUDDY BARK

6 c rice cereal 60g gourmet chocolate protein powder  1/2 c peanut butter 1 c melted dark chocolate 1/2c melted white chocolate crushed candy canes...

Read more