I’ve always been a fan of carrot cupcakes. I mean what could be wrong with spiced cake with a bright colored veggie? Yum!
Although most carrot cake cupcakes is full of sugar, these cupcakes aren’t! I thought I would remake a classic recipe into a healthy protein packed one! YES! I hope you enjoy this healthy treat, you will be surprised at the taste and texture of this tasty treat! This recipe makes 10-12 regular size cupcakes and serving size is 2.
Ingredients
Cupcake:
3/4 cup oat flour/or almond flour
3/4 cup vanilla protein powder
1 egg
⅓ cup egg whites
1 cup puree carrots (blend well in a blender until smooth in texture)
½ cup pumpkin puree (not pumpkin pie mix)
¼ cup unsweetened almond milk
½ tsp baking soda
2 tsp. cinnamon
½ tsp. pumpkin spice
1/8 cup Stevia
Protein Frosting (optional):
½ cup vanilla protein powder
1 tsp. chia seed
1/4 tsp. pumpkin spice
¼ cup unsweetened milk (add more or less depending on the thickness of texture you desire)
Preparation
- Preheat oven to 350 degrees
2. Spray a muffin pan with non-stick spray.
3. Mix all dry ingredients together.
4. In a separate bowl, whisk carrots, pumpkin, stevia, egg whites, yogurt (or pumpkin + unsweetened almond milk), and unsweetened almond milk.
5. Add wet ingredients to dry and mix well until smooth in texture.
6. Bake for 30 – 40 minutes or until a toothpick comes out clean.
7. While baking, mix all ingredients for the frosting together until smooth in texture.
8. Allow to cool and frost each cupcake with 1 ½ Tbsp. of frosting.
9. Store in refrigerator in an air tight container for up to a week.
Enjoy!
Dayna’s Tip: I use a plant base protein powder to make all my muffin, cakes and bars. The powder is really thick, more like a typical flour which will bake the best.
Nutritional Information
Calories: 156 (2 per serving-with frosting included)
Protein: 21 grams
Fats: 2 grams
Carbs: 12.8 grams
Sugar: 1.5 grams