Pineapple Carrot Cake Protein Muffins

No better timing than our Pineapple Carrot Cake Protein Muffins during Easter – They look eggcellent and even better when eaten! These protein muffins are deliciously packed full of flavour, easy to make and could very well be everyone’s next new favourite, or second after Quick Feel Good Yoghurt Bites, on a grazing table spread with Easter just around the corner.

Ingredients for Pineapple Carrot Cake Protein Muffins

1 1/2 cups of almond flour
1/4 cup of coconut flour
4 scoops of Tasteless Protein by Feel Good Protein
1/2 tsp of baking soda
1/4 tsp salt
1 tsp nutmeg
2 large eggs, beaten
3 tbsp butter
1/4 cup brown sugar substitute
1 Tsp of Vanilla paste
1/2 cup of pineapple pieces
1 cup grated carrot

Icing

1 cup Lakanto Icing Mixture
1 cup coconut cream
Vanilla paste (optional)

Method for Pineapple Carrot Cake Protein Muffins

Firstly, preheat oven to 170 Degrees C.

While waiting for the oven to heat up, add all of the ingredients into the processor.

Then, mix and process the mixture until you get a smooth batter result.

Once happy with the texture, remove the blade from the food processor and carefully give the mixture a final stir. We love the aroma of this mixture!

Place into lined muffin pans and bake for 12 minutes. Once 8 minutes has passed, check the oven every 2 minutes. Take out once you’re happy with the colour and when it’s cooked.

For the icing, 1 cup of Lakanto icing mixture And coconut cream. Refrigerate the coconut cream in a can and after about two hours, remove the can from the fridge and use the coconut cream that has turned solid. Mix about 1/3 of a cup of the coconut cream together with the icing mixture and use vanilla paste to flavour if desired.

Serve and enjoy!