Gluten-Free Carrot Cake Muffins

Servings: 12     Calories: 83    Carb:  14g   Fat: 1g    Protein: 4g

Ingredients:

1 ½ scoops vanilla protein

1 cup brown rice flour

1 ½ teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 cups grated carrot

1/4 cup raisins

1/4 cup Walden Farms pancake syrup (you can also use maple syrup but this will alter macros)

2 flax eggs (2 tablespoons ground flax seed + 4 tablespoons water. Mix, let sit for 10 min)

1/2 cup pumpkin

2 organic stevia packets

1 cup water

Non-stick cooking spray

Frosting (optional)

½ scoop protein powder.  Gradually add drops of water while stirring until it turns into a frosting consistency.

Instructions:

1. Preheat oven to 425 degrees
2. In a large bowl combine the dry ingredients. Mix well.
3. Add the raisins and carrot, stir to combine.
4. In a separate bowl combine the maple syrup, flax eggs and pumpkin.
5. Pour the wet ingredients into the dry and mix until combined.
6. Transfer to muffin tins.
7. Bake for 25-30 minutes (or until the muffins are golden brown).
8. Wait to cool completely before frosting (frosting is optional).
9. Muffins can be stored in refrigerator in a sealed Tupperware.

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