Treat yourself at breakfast with this delicious carrot cake muffin!
Filled with carrots, made without refined sugar, and an added boost of protein from Greek yogurt and our plant based Spiced Vanilla Vegan Protein makes this "healthier" muffin suitable for any time of the day!
INGREDIENTS
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3 eggs
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1/2 c. Greek yogurt
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1/3 c. pure maple syrup
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1/3 c. unsweetened applesauce
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1 t. pure vanilla extract
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2 big carrots or 8 oz. mini carrots, shredded
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1 1/2 c. flour
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1 1/2 t. baking powder
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1 1/2 t. cinnamon
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1 scoop Propello Life Vegan Spiced Vanilla
FOR ICING
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8 oz. Neufchatel cream cheese, softened
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1 t. pure vanilla extract
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1/4 c. pure maple syrup
DIRECTIONS
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Preheat oven to 350 degrees, and line muffin tins with baking cups
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Mix together the eggs, Greek yogurt, maple syrup, applesauce and vanilla in a bowl with either a mixer or a whisk until combined.
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Fold in the carrots
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Add flour (we used organic flour, but you could substitute with a 1 for 1 GF option as well), baking soda, cinnamon and Propello Life Vegan Protein. Mix until combined
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Using a cookie scoop or measuring cup, fill each muffin cup about 3/4 full
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Bake in the oven for about 18 min.
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Take out of oven and allow to cool. While waiting, mix together the cream cheese, vanilla and maple syrup with a mixer.
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Once cooled, top muffins with icing and garnish with cinnamon
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Enjoy!!!
BUY OUR VEGAN PROTEIN TO MAKE THIS RECIPE!
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