PROTEIN CARROT MUFFINS
45 Min
12 Portions
Medium level
Ingredients
-
2 cups protein pancake mix
-
½ tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
1 tsp cinnamon
-
¾ cup brown sugar
-
2 large eggs, room temp and beaten
-
½ cup avocado oil
-
1⁄3 cup plain Greek yogurt
-
A splash of Vainilla Molina Blend
-
1 ½ cups grated carrots
-
½ cup chopped walnuts
-
¼ cup milk
-
2 oz cream cheese, softened
-
2 oz unsalted butter, softened
-
A splash of Vainilla Molina Blend
-
½ cup powdered sugar, sifted
-
1 tbsp milk
For muffins:
For cream cheese frosting:
Directions
-
Preheat oven to 350 °F and grease a 12-muffin tin.
-
In a large bowl, thoroughly mix pancake mix, baking soda, baking powder, cinnamon, salt and brown sugar.
-
Stir in beaten eggs, avocado oil, Greek yogurt, milk and splash of Vainilla Molina Blend.
-
Add grated carrots and chopped walnuts, then mix again.
-
Fill muffin tin up to ¾ of each cup. Bake for about 20 min, or until a toothpick inserted into center of a muffin comes out clean. Allow to cool for about 10 min before transferring to a rack to cool completely.
-
Use a hand mixer to blend cream cheese, butter, powdered sugar and milk in a large bowl.
-
Add a splash of Vainilla Molina Blend and mix again.
-
Use a piping bag to spread frosting on each muffin. Top with chopped walnuts.
For muffins:
For cream cheese frosting:
Recommended for you
Give your creations a professional touch
