Carrot Cake Muffins
July 4, 2018
Our Protein Carrot Cake can be made into muffins for easy grab-and-go snacks or breakfasts, and they take less time to bake. You can enjoy the homestyle taste, without the sugar or carb overload. Packed with 14g protein and only 5g carbs per serve, they are a really healthy alternative to traditional carrot cake.
Want to top your muffins with thick cream cheese icing? Check out our delicious Low Carb Vanilla Cream Cheese Icing or a zesty Low Carb Lemon Cream Cheese Icing recipe. They go perfectly with our Protein Carrot Cake Mix.
- Prep: 5 mins
- Cook: 35 mins
- Yields: 10 large muffins (un-iced)
1 packet of Protein Carrot Cake Mix
1Preheat a fan-forced oven to 160°C and line a muffin tin with patty cases (spray with oil to avoid sticking) or alternatively use a silicon tray.
2Empty Protein Carrot Cake Mix into a large bowl and add the grated carrot and walnuts.
3In a separate bowl, whisk together eggs, milk and oil.
4Pour the wet mix into the dry mix and gently fold until just combined. The mixture will become quite thick due to the oil setting – this is normal.
5Spoon the mixture into the lined loaf tin and spread out evenly. Use a spatula to ensure no mixture is wasted.
6Place on top shelf of pre-heated oven and bake for 30-35 minutes. Check with a skewer, and if needed bake for another 5 minutes. After baking, remove from tin and place on cooling rack.
7Chill carrot cake muffins for at least 2 hours (preferably overnight).
8Ensure your carrot cake muffins are completely cool before icing with your favourite low carb icing. Check out our favourite icing recipes here.
Carrot cake must be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C ) for up to 3 months. Do not freeze with icing.
Nutritional values calculated as un-iced muffins.
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