Carrot Cake Protein Muffins
If you’re a fan of carrot cake, you’ll love this recipe! These muffins are vegan, gluten free, and refined sugar free. Each muffin contains about nine grams of protein too!
Ingredients
- 1 cup extra fine almond flour
- 1 cup gluten free oat flour (I used gluten free rolled oats and ground them into flour in my blender)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1 cup creamy natural almond butter
- 2 tbsp flax seed meal
- 6 tbsp water
- 2 tsp vanilla extract
- 1/2 cup unsweetened vanilla almond milk
- 2 cups finely shredded carrots
- 1/2 cup sliced almonds
- 1 cup raisins
- 1/2 cup unsweetened shredded coconut
- 1/2 cup maple syrup
Instructions
- Combine flax seed meal and water in a small bowl and stir. Let sit for 15 minutes.
- Preheat the oven to 400℉. Grease one or two muffin tins depending on the size with extra virgin olive oil, or use silicone baking cups or muffin liners.
- Combine all dry ingredients in a bowl - almond flour, oat flour, baking soda, baking powder, cinnamon, and ground ginger in a small mixing bowl.
- Combine all wet ingredients in a bowl - almond butter, maple syrup, vanilla extract, and almond milk in a medium mixing bowl. Stir well.
- Once flax and water mixture has sat for long enough, add it to the wet ingredients and stir.
- Add the dry ingredients to the wet, and mix well. Add remaining ingredients and mix well.
- Let batter sit for 10 minutes.
- Spoon out batter into muffin tins, filling 15 cups. Bake in the oven for 13 - 15 minutes or until browned.
- Serve warm or store in an air tight container in the fridge.