Recipe of the Month: Chocolate Carrot Cake Protein Muffins
- 100g Advocare Vanilla Muscle Gain
- 1/3 cup stevia erythritol blend (or 2/3 cup sugar)
- 1/2 cup spelt flour (I used just ground flax))
- 2 tbsp. Truvia brown sugar blend (or 1/4 cup brown sugar)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 1 1/2 cup carrot, peeled and grated
- 1 cup unsweetened applesauce
- 1/2 cup (4 large) egg whites
- 1/4 cup unsweetened almond coconut milk (or milk of choice)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup white chocolate chips
Directions
Preheat your oven to 325. Whisk your dry ingredients together in a mixing bowl. Peel two carrots, grate fine, and measure out 1½ cups. Mix in the grated carrot and the remaining wet ingredients until combined. Stir in the coconut and chocolate. Line the muffin tins with cup liners, or coat with cooking spray. Fill those muffin tin cups 3/4 full with muffin batter. Bake for about 20-30 minutes, or until an inserted toothpick comes out clean. Enjoy your Chocolate Carrot Cake Protein Muffins!
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