Sunday Spotlight 61 Amy's Healthy Baking

Healthy Carrot Cake Protein Muffins Amy's Healthy Baking

Add the wet ingredients into the bowl with the dry ingredients, gently mixing to combine. Then, stir in the gelatin egg (see recipe below) until a smooth batter is formed. Spoon the batter into the prepared muffin tin using either a cookie or ice cream scoop (or a large spoon), filling each mold ⅔ to ¾ of the way full.

Sunday Spotlight 55 Amy's Healthy Baking

Recipe Mini Protein Carrot Cake Muffins Breakfast, Dessert, Muffins, Oven, Protein Powder, Vegetarian 30 Muffins 38 cals Pin Jump to Recipe Video Start your morning by beating your carrot cake cravings with some Mini Protein Carrot Cake Muffins! This healthy muffin recipe is low calorie, prepped in minutes, and guaranteed to satisfy.

CARROT CAKE PROTEIN MUFFINS (VEGAN) No Excuses Nutrition Protein

Preheat oven to 350F. Grease your 12-muffin tin. Blend the rolled oats with the dates in a high-velocity blender at full speed for 45 seconds. I used my Vitamix for this task. Melt butter and mix the rest of the wet ingredients with it. Pour the wet ingredients into the dry ingredients and fold gently. Fold in the shredded carrots.

Sunday Spotlight 61 Amy's Healthy Baking

March 28, 2023 Healthy Carrot Cake Muffins with Cream Cheese Glaze Healthy carrot cake muffins packed with carrots, coconut, raisins and nuts. These deliciously moist carrot cake muffins are naturally sweetened with pure maple syrup and applesauce. Top them with a light cream cheese glaze for a delicious snack or healthy treat! Prep Time 10 mins

Healthy Carrot Cake Protein Muffins Amy's Healthy Baking

Whole grain flour. This recipe uses oat flour, it is packed with nutrients and fibers. You can replace with any other flour, such as whole wheat flour, all purpose flour or spelt flour. Applesauce. Unsweetened applesauce makes carrot cake muffins moister and sweeter, replacing part of the maple syrup and oil. Egg.

Easter Special Carrot Cake Protein Muffins (GF & Low Sugar) Sprinkle

Preheat oven to 350 degrees F. Line a muffin tin with paper liners or silicone cups. In a medium bowl whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.

Healthy Carrot Cake Oat Muffins (One Bowl) Kristine's Kitchen

This simple carrot cake protein muffin recipe will win you over with its delicious flavor and healthy ingredients. It's also low carb, high in protein and made with no added sugar (I used erythritol , but also offer substitutions). It's super simple to make and worth the whisk! Why you'll love this recipe It has 6g of protein per muffin.

Healthy Carrot Cake Muffins Making Thyme for Health

Ingredients 1 ½ cups whole wheat flour 1 scoop whey protein powder 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon baking soda ½ teaspoon salt 2 cups grated carrot ½ cup raisins ½ cup maple syrup ⅓ cup olive oil 2 large eggs 1 cup plain Greek yogurt

Carrot Cake Protein Muffins This gluten free muffin recipe is perfect

Jump to Recipe These carrot cake muffins are made in one bowl and feature a simple cream cheese frosting! They have a moist crumb and require very little prep time. Adding vegetables to desserts is seriously trendy and delicious. You are missing out if you've never added zucchini to brownies, chocolate cake, or some pumpkin puree to muffin s.

Carrot Cake Muffins Recipe Runner

Preheat the oven to 350 degrees F. Lightly spray a 12-cup muffin tin with cooking spray. In a large bowl, add the coconut oil, honey, applesauce, egg, and vanilla extract. Stir well to combine. Add the flour, baking soda, cinnamon, nutmeg, and ginger. Stir until just combined.

Salmon and mozzarella cake Clean Eating Snacks Recipe Protein

Add in the baking soda, cinnamon, sea salt, ginger, nutmeg, and pulse a few more times until the mixture is evenly combined. Set aside. Mix the ingredients. In a separate large mixing bowl, whisk together the eggs, milk, shredded carrots, maple syrup, coconut oil and vanilla extract until evenly combined.

The Breadcrumbs Experiment Carrot Cake Protein Muffins

Preheat the oven to 350ºF, line a muffin pan with muffin liners and spray them with cooking spray. Combine all dry ingredients in a medium-sized bowl and set aside. In a separate large bowl, whisk the brown sugar and maple syrup together. Add the mashed banana, eggs, and almond milk and mix until combined.

Carrot Cake Protein Muffin Recipe Nics Nutrition

Carrot Cake Protein Muffins Serves 12 Calories Per Serving: 101 % Daily Value 2% Total Fat 1.4g 6% Cholesterol 18.8mg 9% Sodium 207mg 6% Total Carbohydrate 17g 8% Dietary Fiber 2.3g Sugars 6.8g 11% Protein 5.4g 10% Vitamin A 92.7µg 1% Vitamin C 0.6mg These Carrot Cake Protein Muffins are easy, delicious, and healthy!

Sunday Spotlight Amy's Healthy Baking

📖 Recipe 💬 Comments What makes these protein muffins? Firstly, these carrot cake protein muffins are made using a protein pancake mix. Typically protein pancake mixes are made from whole wheat, almond, or oat flour.

Healthy Carrot Cake Protein Muffins Amy's Healthy Baking

Healthy Carrot Cake Muffin Preparation Step 1: Combine all ingredients in a large bowl and mix well Step 2: Carefully spoon mixture into muffin pan leaving about a ½ inch to the top of each cup Step 3: Bake at 370 degrees for 30 minutes or until golden brown. Remove immediately and enjoy!

Healthy Carrot Cake Protein Muffins Amy's Healthy Baking

Instructions: Preheat oven to 350ºF and line muffin pan with cups or spray lightly with oil; set aside. In a medium bowl, whisk the egg, yogurt, non-dairy milk, and vanilla extract together. In the same bowl, stir in Flourish Buttermilk Protein Pancake Mix, cinnamon, ginger, and nutmeg. Gently fold in the shredded carrots.