1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 scoop carrot cake protein powder Wet ingredients
1 cup finely shredded carrots (about 2-3 carrots)
1/2 cup pure maple syrup

1 tablespoon olive oil
1/3 cup natural unsweetened applesauce
1 egg
1 teaspoon vanilla extract
1/2 cup almond milk For the glaze
4 oz reduced fat cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons almond milk Instructions


Serving Size: 12

1. Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray.
2. Next add flour, baking soda, protein powder , cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside

3. In a separate large bowl, add carrots, maple syrup, olive oil, applesauce, egg and vanilla. Whisk to combine wet ingredients then slowly stir in almond milk and flour mixture until just combined.
4. Fold in coconut flakes and raisins if you’d like. Divide batter evenly between muffins cups or liners.┬áBake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.
5. Once muffins are completely cool, you can make the cream cheese glaze: Place cream cheese in medium microwave safe bowl and microwave on high for 20-30 seconds or until cream cheese is somewhat warm and a little runny. Stir gently and add in powdered sugar, vanilla extract and a few tablespoons of milk; stir again until glaze reaches desired consistency; not too runny and not overly thick.
6. Dip each muffin top into cream cheese glaze then place back on wire rack.

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