Cream Cheese Frosted Carrot Cake Protein Muffins

Cinnamon Bun Diet Healthy Foods Recipes

What You'll Need: 

  • 2 scoop ETB Cinnamon Bun Whey Protein     (Grab a sample here!)
  • 50g Carrot 
  • 1 Egg
  • 1/4 cup Pumpkin Purée
  • 1/4 cup of Greek Yogurt
  •  2 tbsp unsweetened cashew or almond milk
  • 2 tbsp walden farms pancake syrup
  • 1 tbsp carrot cake
  • fresh naturals muscle butter
  • 1 tsp light butter
  • 1/4 cup coconut flour
  • 1 tbsp tapioca starch
  • 2 tbsp Splenda brown sugar
  • 1 tbsp chopped walnuts
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt

Procedure:

  • Blend the carrot together with all wet ingredients then combine with the dry ingredients.
  • Spray a muffin pan with cooking spray before placing batter in it.
  • Bake on 350 for 20-25 mins.
  • Frosting:
  1. 1/2 scoop cinnamon bun ETB protein
  2. 2 tbsp fat free cream cheese
  3. 2 tbsp cheesecake sugar free pudding mix
  4. 1/2 tbsp Splenda brown sugar
  5. 1 tsp light butter
  6. 1 tsp coconut oil
  •  Mix together with an electric mixer adding in 1-2 tbsp water then place in the fridge while muffins cool.
  • Makes 6 muffins.

Macros for one muffin

  • 5g fat
  • 15.5g carb
  • (2.5 fiber)
  • 15g protein
  • 165 calories

Follow Kristina Matthewson on Instagram for more delicious and healthy recipes! 

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