Carrot Cake Protein Cupcakes

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๐Ÿฅ•๐—–๐—ฎ๐—ฟ๐—ฟ๐—ผ๐˜ ๐—–๐—ฎ๐—ธ๐—ฒ ๐—ฃ๐—ฟ๐—ผ๐˜๐—ฒ๐—ถ๐—ป ๐—–๐˜‚๐—ฝ๐—ฐ๐—ฎ๐—ธ๐—ฒ๐˜€๐Ÿฅ• . Ricotta is MAGIC yโ€™all. I adapted @laurenfitfoodie โ€™s white chocolate raspberry muffin to fit a carrot cake recipe, and WOW. These came out SO MOIST & they have 7g of protein in each one BEFORE icing! Also humble brag, but my mom says these are the best things Iโ€™ve ever made. ๐Ÿคท๐Ÿผโ€โ™€๏ธ . Recipe makes 6. . ๐Ÿ”ธ๐— ๐—ฎ๐—ฐ๐—ฟ๐—ผ๐˜€ ๐—ฝ๐—ฒ๐—ฟ ๐—ฐ๐˜‚๐—ฝ๐—ฐ๐—ฎ๐—ธ๐—ฒ ๐—ก๐—ข ๐—œ๐—–๐—œ๐—ก๐—š : 74 cals (7.4P/1.8F/5.2C) . ๐Ÿ”ธ๐— ๐—ฎ๐—ฐ๐—ฟ๐—ผ๐˜€ ๐˜„๐—ถ๐˜๐—ต ~20๐—ด ๐—ถ๐—ฐ๐—ถ๐—ป๐—ด : 94 cals (9.6P/1.8F/7.5C) . ๐Ÿ”ธ๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€: โ€”30g oat flour โ€”32g vanilla protein (I always use a whey/casein blend when baking) โ€”10g brown sugar Splenda blend โ€”1/2 tsp baking powder โ€”1/2 tsp baking SODA โ€”1/2 tsp cinnamon โ€”1/4 tsp ground cloves โ€”1/4 tsp ground nutmeg โ€”just a pinch of ginger (optional) โ€”pinch of salt โ€”25g grated carrot โ€”62g (1/4 cup) low-fat ricotta cheese โ€”30g egg whites โ€”15g Walden Farms Sugar Free Pancake Syrup โ€”5g coconut oil (in liquid form, so melt it if you need to) โ€”1 tsp vanilla extract โ€”30g unsweetened applesauce โ€”10mL almond milk . ๐Ÿ‘ฉ๐Ÿผโ€๐Ÿณ๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€: 1. Preheat oven to 350 & line the bottom of your cupcake pan with cut out parchment circles. Spray with non-stick spray. 2. Grate your carrot. 3. Mix your dry ingredients together in one bowl & then mix your wet in another bowl. Then combine. 4. Spoon batter into cupcake tin & bake for 10-15 minutes. . PRO-TIP: Weigh your bowl BEFORE adding the ingredients & then weigh it after so you know how much the batter weights. IE if it weighed 240g then you would know to measure out 40g of dough per cupcake to get them all even. . ๐—œ๐—ฐ๐—ถ๐—ป๐—ด ๐—ถ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€: – 4oz fat free cream cheese – 50g non-fat greek yogurt – 1 tsp (2g) vanilla extract – 6g cheesecake jello sugar free pudding mix – 20-30g swerve powdered sugar (to taste) ๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€: โ€” combine all wet ingredients first & then incorporate the swerve sugar substitute. Stir until there are no more lumps! . My icing weighed 192g after I mixed everything so I entered it into MFP as a recipe that had 192 servings. That way I can just scoop out 20g/however much I want & track it that way.

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