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Carrot Cake Protein Muffins (Dairy & Gluten Free)

Carrot Cake Protein Muffins (Dairy & Gluten Free)

This recipe for gluten-free and dairy-free protein muffins is really fun and easy. The muffins are carrot-cakey and delicious, especially topped with protein frosting.

Ingredients

1 cup vanilla vegan protein powder
1/2 cup quinoa flakes
3/4 cup ground-up gluten-free oats 
1 cup egg whites
1 cup  coconut milk (from the carton)
1/4 cup applesauce
2 teaspoon baking powder
1 teaspoon baking soda
1/2  grated apple (added after blending the above)
1 large grated carrot (also added after blending the above)
1/4 cup chopped walnuts (also added after)
1/4 cup chopped macadamia nuts (also added after)

Directions

1. Blend all ingredients except for the apple, carrot, and nuts.

2. Once blended, add the apple, carrot, and nuts.

3. Bake for ~ 25-30 minutes at 170 C (338 F) or until your knife comes out clean. 

2. Top with vanilla protein frosting!

 

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