Healthy carrot “muffins”

Here’s what they look like with crushed walnuts sprinkled on top. Don’t forget to butter the muffin tin before pouring in the batter!

These high-protein, non-grain, low-sugar muffins look, taste, and smell great, and even the texture is terrific! I altered them from a previously existing recipe, which is why there are actual amounts. :)

1 cup almond flour 2 scoops vanilla protein powder 2 tsp cinnamon 1/2 tsp baking soda 1/4 tsp sea salt 1/4 tsp ground allspice 1/2 tsp ground nutmeg

1/4 tsp ground ginger 2 tbsp flax seeds 1/2 tbsp vanilla extract 4 egg whites 8 oz pureed carrots a squeeze of honey

NOTE: This resulted in essentially non-sweet muffins. Enjoy them straight up, decorate them with honey and butter when you reheat them, or  add sweetener (honey, stevia, etc.)  to the ingredients list if you must.

Pre-heat oven to 350 degrees and butter your muffin tins. Mix dry ingredients first, in a medium size bowl. In a smaller bowl, whisk the moist ingredients. Slowly pour the wet into the dry mixture. You don’t want to over mix or your muffins won’t rise as much. Using a 1/4 cup, scoop batter into each tin. Bake for 12-15 minutes, or until toothpick comes out clean. Set aside for 15 minutes or until cool.

PS – My buddy Q says these are great cold. She also recommends adding coconut. Yum!