Protein Packed Whole Wheat Inside Out Vegan Carrot Cake Muffins

Protein Packed Whole Wheat Inside Out Vegan Carrot Cake Muffins

Ingredients

Muffins :

Cream filling :

Instructions

  1. 1. Preheat oven to 400 degrees and line a muffin tin with paper liners. Grate the carrots grater and then set aside.
  2. 2. In a separate medium-sized bowl, add the cream cheese filling ingredients and whisk to blend until perfectly smooth. Set aside.
  3. 3. Sift together flour, baking soda, baking powder + salt in a large mixing bowl, whisk sugar, oil, flaxseed, almond milk, applesauce and vanilla together until completely blended, then stir in carrots, salt and cinnamon. Mix in gently until completely blended. Set aside.
  4. 4. Add about 2 Tbsp of the carrot cake batter into the bottom of each muffin liner. Then, drop one heaping teaspoon of the cream cheese filling directly into the center of the batter.  Use the remaining cake batter to fill each muffin to within about ¼” from the top. (Enough to completely cover the filling.)

  5. 5. Bake 15–20 minutes until the sides of the muffin are firm to the touch. Cool off add more filling to top or eat as-is.

Protein Packed Whole Wheat Inside Out Vegan Carrot Cake Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Large Muffins

Ingredients

Muffins :

  • 1 + ⅔ c. whole wheat flour
  • 1/4 milled flaxseed
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp pink Himalayan salt or sea salt
  • tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup raw sugar
  • c. shredded carrot
  • ½ c. almond milk
  • 2 tbsp coconut oil
  • 1/2 c. Flaxseed gel
  • 1/2 apple sauce
  • 1 tbsp of vanilla extract

Cream filling :

  • 1 c. Cream cheese or Coconut cream
  • ½ agave nectar or raw sugar

Instructions

  1. 1. Preheat oven to 400 degrees and line a muffin tin with paper liners. Grate the carrots grater and then set aside.
  2. 2. In a separate medium-sized bowl, add the cream cheese filling ingredients and whisk to blend until perfectly smooth. Set aside.
  3. 3. Sift together flour, baking soda, baking powder + salt in a large mixing bowl, whisk sugar, oil, flaxseed, almond milk, applesauce and vanilla together until completely blended, then stir in carrots, salt and cinnamon. Mix in gently until completely blended. Set aside.
  4. 4. Add about 2 Tbsp of the carrot cake batter into the bottom of each muffin liner. Then, drop one heaping teaspoon of the cream cheese filling directly into the center of the batter.  Use the remaining cake batter to fill each muffin to within about ¼" from the top. (Enough to completely cover the filling.)

  5. 5. Bake 15–20 minutes until the sides of the muffin are firm to the touch. Cool off add more filling to top or eat as-is.

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