You will need
This recipe yields 12 muffins. 1 muffin with frosting contains about 162 kcal and 10g of protein.
2
eggs
150 g
skyr yogurt
120 g
unsweetened applesauce
80 g
erythritol or stevia
2
carrots, shredded
180 g
spelt flour
50 g
Whey Protein Hazelnut
Whey Protein Hazelnut
The highest-quality protein from pasture-raised, grass-fed cows.
32.99 €
2 tsp
baking powder
1 tsp
cinnamon
70 g
raisins
100 g
Protein Cream Coconut Crisp
Protein Cream Coconut Crisp
Coconut spread with 85% less sugar*
5.99 €
Carrot Cake Muffins
bake your own easy carrot cake cupcakes
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.
Preparation
-
Mix the eggs, skyr, applesauce, and sugar alternative in a bowl. Fold in the carrots.
-
Add the flour, Whey Protein, baking powder, and cinnamon. Mix until they form a batter. Fold in the raisins.
-
Preheat the oven to 180° C.
-
Grease a muffin tin. Fill each cup no more than 2/3 full with the carrot cake batter. Bake for 20 minutes.
-
Set aside to cool. When the carrot cake muffins are done, spread a dollop of Protein Cream on top of each one.
- Enjoy!
Our tip
If you're looking for a gluten-free, low-carb variation of these carrot cake muffins, switch out the spelt flour for de-oiled almond flour.
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