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Healthy Carrot Cake Muffins

12 muffins

Ingredients

  • ½ cup almond flour
  • ½ cup whole wheat flour
  • 2 scoops Anea Vanilla Protein Powder
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • ½ cup maple syrup
  • 1 egg
  • ⅓ cup apple sauce
  • ½ cup Greek yogurt
  • ¼ cup coconut oil, melted
  • 1 cup finely shredded carrots, about 3 large

Maple Cream Cheese Icing

  • 4 ounces cream cheese, softened
  • 3 tablespoons maple syrup
  • Pinch of sea salt
  • ½ cup toasted nuts (walnuts or pecans)

Directions

  1. Preheat oven to 400 degrees. Line a muffin tin with cupcake liners.
  2. Add almond flour, whole wheat flour, Anea Vanilla Protein Powder, baking soda, baking powder, pumpkin pie spice, and salt to a mixing bowl. Whisk to combine.
  3. Add maple syrup, egg, apple sauce, Greek yogurt and coconut oil to another mixing bowl. Stir until the ingredients are well combined, then fold in the finely shredded carrots.
  4. Add the dry ingredients into the wet, using a rubber spatula to incorporate.
  5. Divide the batter among the 12 muffin liners. 
  6. Bake for 15-17 minutes, until an inserted toothpick comes out clean.
  7. Let muffins cool in the muffin tin for 5 minutes, then remove and let finish cooling on a wire rack.
  8. Meanwhile, add softened cream cheese, maple syrup and sea salt to a small mixing bowl and mix until the ingredients are fully incorporated.
  9. Once the muffins have cooled, spread a thin layer of maple cream cheese icing and top with a sprinkle of toasted nuts. Store muffins in the fridge until ready to serve.