Carrot Cake Muffins
Gluten free springtime muffins
Ingredients
Muffins
- 1 cup Carrot finely shredded
- 3 Eggs
- ¼ cup Plain Greek Yogurt
- 1 cup Truvia or your sweetener of choice
- 1 tsp Vanilla Extract
- 1 cup Almond Flour
- ½ cup Ground Flaxseed
- ½ cup Vanilla Protein Powder
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- ½ tsp Nutmeg
Icing (optional)
- 1 tbsp Maple Syrup
- 1 tbsp Almond Milk
- 1 cup Powdered Truvia or your powdered sweetener of choice
Instructions
Muffins
- Preheat oven to 350°
- In a large bowl, mix together shredded carrots, eggs, yogurt, truvia, and vanilla extract.
- On top of wet mixture, add almond flour, flaxseed, protein, baking powder, cinnamon, and nutmeg. Stir until combined.
- Prep muffin tin with paper cups or nonstick spray.
- Scoop batter evenly into each muffin cup.
- Bake at 350° for 20-25 minutes.
Icing
- In a small bowl, mix together all icing ingredients and add powdered sugar until desired consistency is reached. Ice muffins when they are cool to the touch.