These are definitely meal-size muffins. These Carrot Cake Muffins have a huge 16.5g of Protein and only 4.8g Carbs.
10 large muffins
1 packet of Protein Muffin Mix 3 whole extra large eggs 1 1/2 cups milk of choice 100g Chopped walnuts / Or can use sunflower seeds 2 TB Cinnamon 2 medium Carrots (260g) ½ cup / 50g Desiccated coconut Additional sweetener (optional) --Icing Mix 250g cream cheese (tub) 2 TB Butter (40g) 2 TB sweetener of choice Lemon rind (1 lemon)
Preheat the oven for 170 degrees. Bowl 1 - Dry Muffin mix, chopped walnuts, Grated Carrot, desiccated coconut, cinnamon and sweetener. Bowl 2 - Whisk together the 3 eggs and 1 ½ cup of milk Combine the wet ingredients with the dry and mix well. Spoon the mix evenly into 10 sprayed muffin wrappers (will make 10 jumbo muffins or 12 standard size) Bake in the oven for 30-35 mins or until the skewer pulls out clean. --Method for Cream Cheese Icing Soften the butter and cream cheese in the microwave for 30 seconds. add the lemon rind and sweetener, then beat until light and fluffy --Serving Option Top with Yogurt and Cinnamon in place of Cream cheese icing