Carrot Cake Protein Muffins

³ Description

Deliciously moist and with added protein! Even better with the clean vanilla icing on top!

² Ingredients

•  0.12 cup Flax Seeds
•  1/2 tsp Allspice Ground
•  1 tbsp Cinnamon
•  1/4 tsp Ginger (Ground)
•  1/2 tsp Nutmeg (Ground)
•  1/2 cup, grated Carrots
•  1 serving (serving = 1 tsp) Kroger Baking Powder
•  0.1 serving (serving = 1 tbsp) Bob's Red Mill Xanthan Gum
•  2 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
•  2 serving (serving = 1 scoop) Precision Engineered Whey Protein Powder - Creamy Vanilla
•  4 serving (serving = 1/4 cup) Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour
•  1/2 serving (serving = 1 cup) Dannon Greek Yogurt - Vanilla
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  4 serving (serving = 1 tbsp) Coconut Secret Raw Coconut Crystals
•  0.12 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla

q Directions

Preheat oven to 350. Mix wet and dry ingredients separately. Slowly fold in wet ingredients into dry (if too thick add a little more milk). Grease muffin tins and scoop a 1/4 c into each tin. Let bake for 15 minutes, set aside let cool. Mix together icing ingredients, wait until muffins are cool then ice. Serve and enjoy!

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