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Carrot Cake Protein Muffins (Cow-Dairy & Gluten Free!)

This recipe contains dozens of muffins! A couple of big ones and a huge amount of babies!!! They’re kind of like a big family of carrot cakes? Check it out


1 cup vanilla brown rice protein
1/2 cup quinoa flakes
3/4 cup gluten-free oats (or millet or buckwheat flakes)
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)

Blended together and baked for ~ 25-30 minutes at a 170 C (338 F) oven

The reason why you want to add the apple, carrot, and nuts AFTER blending is to retain their texture (also, you don’t want to blend the carrot in there and the apple and release all of their liquid, creating a kind of pureed mush). So, just add them afterwords and mix the whole thing with a spoon. As you can tell from the ingredients above, I went for a gluten-free and dairy-free batter to see if it could be done and if it could, how it would be.

Note: I baked thirty six of them (in a chocolate-making silicone mold) to make an army and four large ones to show you how, in times of peace, you can also make regular old muffins (you could also throw the batter above in a bread loaf tin and make a loaf). They turned out so good! I bet that, in a lineup with a regular muffin (particularly those abominations found at coffee shops that are pretty much just sugar with an inch of carrot in their lives), they’d be picked out as best-tasting by most people. It’s just that they were so moist, the texture was so rich, crunchy, and carroty, and accompanied with butter or almond butter? Well, Zeus.

Once they came out, I had a bunch solo because I thought making a (cow’s) dairy-free frosting would be impossible but, guess what? it’s not! Let me tell you what this was. It was 1/2 cup of sheep’s yogurt with 1/8 cup of coconut flour and 1 tsp of toffee flavdrops (stevia would also do though). That’s it. Mixed together, stuck in a pipping back, squeezed onto the muffins and…… INSANITY: shala la la la laaaaaa!!!!!!! See, the flour thickens the yogurt and makes it ‘stay put,’ adding a delicious almost-nutty flavor to the frosting. You COULD just add whey instead, or casein to the yogurt (if you wanted a creamier frosting) but this works a treat for people that don’t do cow’s dairy and its derivatives. Even if you do though, it’s worth trying out because it’s a really nice variation of regular ol protein frostein. Yes, it’s considerably lower in protein (since there’re no protein pow in there) BUT, mmmmm, just try it out, I really liked it 🙂


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