Carrot Cake Muffins

Up your protein with this delicious take on a classic carrot-cake recipe

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Carrot Cake Muffins

Serves 12

Preparation time: 15 minutes

Cooking time: 20 minutes 

Calories per serve 318

Protein 12.4g

Carbohydrates 28.6g

Fats 16.2g



250g wholemeal flour

2 scoops (60g) True WPI 90 French Vanilla

2 tsp baking powder

1 tsp baking soda

1 ½ tsp cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

½ tsp salt

125ml olive oil

4 eggs

80g brown sugar

½ cup stevia

½ cup apple sauce

1 tsp vanilla extract

300g grated carrot



250g Light cream cheese

1 scoop (30g) True WPI 90 French Vanilla

2 Tbsp maple syrup



  1. Pre-heat oven to 180 degrees. Line tray with muffins liners.

  2. In a large bowl mix together all the dry ingredients.

  3. In a separate bowl mix together all the wet ingredients.

  4. Pour the wet ingredients into the dry and stir until combined.

  5. Evenly distribute batter into the muffin liners and bake for approximately 20 minutes, or until a cake tester comes out clean.

  6. Leave to cool, then stir together the cream cheese, protein powder and maple syrup. Spread on top of each muffin.

IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health careprofessional.