Easter is just around the corner, and while in 2020 it will be a little different than usual: Of course we still want to snack! If you want to break Lent properly, but don’t want to fall back into supposedly bad habits (hello, sugar frenzy!), You should try these carrot cake muffins. Because: You are ready in under 30 minutes, low carb and also full of proteins!
What does low carb mean?
A diet based on the low-carb principle means that you eat fewer carbohydrates, i.e. sugar. Sugar is not only present in food in the form of industrial sugar, but also in foods such as flour and potatoes. If you eat a low-carbohydrate diet, the body can break down fat better and you lose weight.
Low carb and sugar-free: carrot cake muffins – the recipe
Ingredients (for 12 muffins):
- 2 eggs
- 150 g skyr yogurt
- 120 g apple pulp
- 80 g stevia
- 2 carrots, grated
- 180 g almond flour
- 50 g whey protein hazelnut (or simply ground hazelnuts)
- 2 teaspoons of baking soda
- 1 tsp cinnamon
- 70 g raisins
- 100 g protein cream coconut crisp
- Mix the eggs, skyr, apple pulp, milk and sugar alternative in a bowl. Mix in the grated carrots.
- Add the flour, whey protein (or ground hazelnuts), baking powder and cinnamon and mix until you get a dough. Mix in the raisins.
- Pre heat the oven to 180 degrees celcius.
- Grease the muffin tin and add the dough. Bake for 20 minutes.
- After cooling, decorate with the protein cream (hazelnut also goes well with the muffins). If you would prefer to use traditional icing at this point, simply mix it gradually with powdered sugar and lemon juice.