Looking for an alternative to chocolate this Easter? 🐰 These Protein Carrot Cake Muffins are sooo cute 😍, but are also made super bariatric friendly ❤️
6 scoops Tasteless Protein Powder
11/2 cups of Red Tractor Paleo Flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup (200 grams) Monk Fruit Sweetener
¼ cup Treacle
1 ¼ cups apple puree
1 teaspoon vanilla extract
4 large eggs
(LAST INGREDIENTS TO GO IN)
3 cups (300 grams) grated peeled carrots (5 or 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans (optional)
Mix all of the dry ingredients together in a bowl until well combined.
In a separate bowl mix together the wet ingredients and add each egg one at a time mixing until the egg is combined before add the next one.
Pour the wet ingredients into the dry and combine these thoroughly.
Add in the grated carrot and mix very well. (add the nuts here also if you are using them
Place the mixture into papers in your muffin pan.
This mixture will make 24 full size muffins but we are making normal and bariatric size with this mixture.
Cook in a 180 degree pre-heated oven for 14-18minutes.
ICING – We iced these muffins with a mixture of coconut cream and Lakanto Sugar Free Icing Powder (the macros provided are for plain muffins.)
MACROS worked out based on 24 full size muffins.
Fat 2 grams
Carbs 8 grams
Protein 7 grams