Healthy Carrot Cake Muffins

Ingredients

• Oat flour

  Partially debranned

  2 cup or 274g

• Whey protein powder

  Gold Standard, Any flavor, 100% whey protein

  4 scoop (30g) or 120g

• Sweetener, Monk Fruit Extract Blend

  Monk Sweet

  12 tsp or 56g

• Cinnamon

  Spices, ground

  1 ½ tsp or 4g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Greek yogurt

  Plain, whole fat

  ¾ cup or 180g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Vanilla extract

  1 tsp or 4g

• Carrots

  Raw

  1 cup grated or 110g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

• Reduced Fat Cream Cheese

  Philadelphia

  227g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Vanilla extract

  1 tsp or 4g

• Sweetener, Monk Fruit Extract Blend

  Monk Sweet

  6 tsp or 28g

Directions

1. Preheat oven to 350 degrees. Fit a muffin tin with non-stick silicone baking cups or spray with a non-stick coconut oil spray. Set prepared pan aside.
2. In a smaller mixing bowl, combine the dry ingredients: oat flour, collagen protein, sweetener, baking powder, cinnamon, nutmeg and salt. Whisk together to combine.
3. In a second larger bowl, combine the wet ingredients: Milk, Greek yogurt, eggs and vanilla extract. Whisk together to combine. Gradually add the dry ingredients to the wet ingredients and stir together until well incorporated. Batter will be slightly thick. Fold in the shredded carrots and chopped walnuts.
4. Spoon the batter into the prepared pan, filling each cup to nearly full. The muffins will rise while baking, but will not spill over the cups. Optional: top each muffin with additional chopped walnuts.
5. Bake at 350 degrees for 28-30 minutes. Muffins will be golden brown. Remove from oven and let cool for 10 minutes before removing from pan.
6. Optional Cream Cheese Topping: While the muffins cool, mix together the room temperature cream cheese, cinnamon, granular sweetener, and vanilla. Mix until well combined and smooth - there should be no lumps. Spread on top of the cooled muffins. Add additional chopped walnuts or flake coconut, if desired.
7. Recipe by: Erin Indahl-Fink (source: https://delightfulemade.com/healthy-carrot-cake-muffins/)