Protein Carrot Muffins
Ideal Protein Phase:
3-4
Recipe Category:
Breakfast
Ingredients
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½ cup +2 tbsp coconut flour
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84g whey protein powder
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1 ½ tsp baking powder
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1 ½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp salt
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1 tbsp coconut oil or butter, melted
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2 egg whites, room temperature
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1 tsp vanilla
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½ cup yogurt
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4 tbsp maple syrup
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½ cup milk
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1 cup shredded carrots
Directions
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Preheat oven to 425°F. Line 8 muffin tins
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Sift together flour, protein powder, baking powder, cinnamon, nutmeg and salt. Set aside
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Whisk oil, egg and vanilla together
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Stir in yogurt until large clumps are gone
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Stir in syrup
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Alternate adding in coconut flour and milk, beginning and ending with flour (3 parts flour 2 parts milk)
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Divide evenly into muffin tray and bake 8 minutes
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Reduce oven temperature to 350°F and bake an additional 19-22 minutes
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Cool 5 minutes in the muffin tray, then remove and let cool entirely on a rack.