Carrot Cake Muffins
bake your own easy carrot cake cupcakes
35 min
There’s one springtime treat that can’t be missed. You know what it is, right? Yep: carrot cake! The grated carrots keep this recipe super moist and add their special boost of nutrition and flavor. Here’s a tip for the clean frosting: use our Coconut Crisp Protein Cream to save yourself not only heaps of added sugar, but also time and effort.
Ingredients
12
Persons
-
2eggs
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150 gskyr yogurt
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120 gunsweetened applesauce
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80 gerythritol or stevia
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2carrots, shredded
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180 gspelt flour
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50 gWhey Protein Hazelnut
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2 tspbaking powder
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1 tspcinnamon
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70 graisins
Preparation
-
1
Mix the eggs, skyr, applesauce, and sugar alternative in a bowl. Fold in the carrots.
-
2
Add the flour, Whey Protein, baking powder, and cinnamon. Mix until they form a batter. Fold in the raisins.
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3
Preheat the oven to 180° C.
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4
Grease a muffin tin. Fill each cup no more than 2/3 full with the carrot cake batter. Bake for 20 minutes.
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5
Set aside to cool. When the carrot cake muffins are done, spread a dollop of Protein Cream on top of each one.
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1Enjoy!
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Recipe Overview
Goal
Muscle Building
Total time
35 min
Difficulty
easy
Nutritional value, per portion
Protein
10g
Carbs
20g
Fat
5g
Calories
162 kcal