Name: Carrot Cake Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: dessert
Ingredients: 2 c almond flour; 1/2 c vanilla protein powder; 1 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/2 tsp ginger; 1 tsp baking soda; 1/2 tsp salt; 1/3 c coconut oil; 4 eggs; 2 Tbsp maple syrup; 1 tsp vanilla; 1 c shredded carrots; 1/4 c raisins (optional); 1/4 c walnuts (optional); Frosting:; 4 oz full-fat cream cheese; 2 Tbsp maple syrup; 1 tsp vanilla; milk to thin if necessary

Carrot Cake Muffins

Makes 12 servings | Gluten free

Step 1

2 c almond flour
½ c vanilla protein powder
1 ½ tsp cinnamon
¼ tsp nutmeg
½ tsp ginger
1 tsp baking soda
½ tsp salt

Step 2

1/3 c coconut oil
4 eggs
2 Tbsp maple syrup
1 tsp vanilla

Step 3

1 c shredded carrots
¼ c raisins (optional)
¼ c walnuts (optional)

Step 4

Frosting:
4 oz full-fat cream cheese
2 Tbsp maple syrup
1 tsp vanilla
milk to thin if necessary

Directions:

Preheat oven to 350º. Mix ingredients from step 1 in a large bowl, do not overmix.

Add the ingredients from step 2to the dry ingredients.

Gently fold in carrots, raisins and walnuts. Grease muffin tins with coconut oil. Fill muffin tins 2/3 full. Bake for 15-20 minutes or until tops are browned.

Mix ingredients from step 4 in a bowl and blend with a hand mixer until smooth. Top each muffin with the frosting and sprinkle with crushed walnuts.