|December 20, 2023

Carrot Cake Collagen Muffins With Cashew Icing

By Jordan Pie
Reviewed for Scientific Accuracy

Carrot Cake Collagen Muffins With Cashew Icing

These Carrot Cake Collagen Muffins are sweet, perfectly moist and full of delicious spices, including cinnamon and ginger. They taste exactly like carrot cake, but they’re also paleo, gluten-free, grain-free and made with no added sugar. Top each muffin with an easy, creamy Cashew Icing you’ll want to slather on everything (like these Keto Chocolate Muffins).

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Carrot Cake Collagen Muffins With Cashew Icing

These Paleo Carrot Cake Collagen Muffins taste like a delicious carrot cake, but they're made with no added sugar, gluten or grains.
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https://www.bulletproof.com/recipes/carrot-cake-collagen-muffins-recipe/

Prep15 minutes
Cook35 minutes
Total Time1 hour
CourseDesserts
DietGrain-Free, Paleo
Servings5 muffins

Ingredients

Carrot Cake Collagen Muffins

  • 1 ½ cups blanched almond flour
  • 1 carrot , grated (roughly 2 cups, loosely packed, per carrot)
  • 3 eggs , beaten
  • ? cup Bulletproof Grass-Fed Ghee , melted
  • ? cup powdered sweetener of choice
  • 2 tbsp tapioca flour
  • 1 scoop Bulletproof Collagen Protein powder
  • 2 tsp vanilla extract (substitute with half as much vanilla powder)
  • 1.5 tsp cinnamon
  • ½-1 tsp ginger powder
  • ¾ tsp baking soda

Cashew Icing

  • 1 ½ cups cashews , soaked and strained
  • ¼ cup coconut cream
  • 1 tbsp Bulletproof Brain Octane C8 MCT Oil
  • 1 tsp vanilla extract (substitute with half as much vanilla powder)
  • 2 tbsp powdered sweetener of choice (or more to taste)

Instructions

  • Preheat the oven to 350°F (175°C). Grease and line a muffin tray.
  • Add all the muffin ingredients into a large mixing bowl and stir until evenly combined.
  • Scoop or pour the batter into the prepared muffin tray. Place into the oven and bake for 30-35 minutes, or until the muffins are cooked through.
  • Allow the muffins to cool on a wire rack while you make the Cashew Icing.
  • Add all of the icing ingredients into a small blender or food processor. Blend until smooth. Scrape down the sides of the bowl and re-blend. Taste the icing and add a touch more sweetener or lemon juice if desired.
  • Pour the icing into a piping bag. Once the muffins are warm (not hot), pipe the icing on top of a muffin and enjoy!

Nutritional Information

  • Servings: 1 muffin, iced
  • Calories: 401
  • Fat: 30.3 g
  • Protein: 15.8 g
  • Fiber: 4.1 g
  • Sugar: 3.5 g
  • Carbohydrates: 20.6 g
  • Sodium: 197 mg

Carrot Cake Collagen Muffin Pinterest card

Make this next: Paleo Pumpkin Muffins With Collagen Protein

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