Small Batch Carrot Cake Muffins

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Prep Time: 10 minutes | Cook Time: 23 minutes | Total Time: 33 minutes

Ingredients:

• For the muffins:

  170g Greek yogurt

  1/3 cup + 1 tbsp almond milk

  1 large egg, room temperature

  1 tbsp monk fruit sweetener

  3 tbsp light brown sugar (sub 1 tbsp monk fruit sweetener)

  1 tsp vanilla extract

  2/3 cup all-purpose flour (option for gluten-free)

  50g vanilla protein powder or collagen powder

  3/4 tsp baking powder

  1/4 tsp baking soda

  2 tsp ground cinnamon

  1/2 tsp ground ginger

  1/4 tsp ground nutmeg

  1/4 tsp ground cloves

  1/8 tsp ground allspice

  1/4 tsp salt

  1 and 1/2 large carrots, shredded

• For the cream cheese frosting (optional):

  4 tbsp cream cheese, room temperature

  1 tbsp unsalted butter, room temperature

  1 cup powdered sugar

  1/2 tsp vanilla extract

  Pinch of salt

Instructions (yields 6 muffins):

• Preheat oven to 350°F. Place 6 muffin liners in a muffin tin and set aside.

• In a medium bowl, mix the Greek yogurt, almond milk, egg, monk fruit, light brown sugar, and vanilla extract together until well combined. Set aside.

• In a separate bowl, combine the flour, protein powder, baking powder, baking soda, spices, and salt together.

• Add the dry ingredients to the bowl with the wet ingredients and mix until no streaks of flour remain. Fold in the grated carrots.

• Scoop even amounts of batter into each muffin liner and bake for 20-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.

• While the muffins cool, make the frosting. Using a hand mixer, beat all frosting ingredients together until smooth.

• Dollop a small amount of frosting onto each muffin, spread, and allow to set. Store muffins in the fridge.

• Nutrition

  Calories: ~207

  Protein: ~5g

  Sugar: ~11g

• Recipe Notes

  Feel free to adjust spice quantities to your liking.

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