|June 15, 2021

Carrot Cake Collagen Muffins With Cashew Icing

Name: Carrot Cake Collagen Muffins With Cashew Icing
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 5 muffins
Cuisine: American
Ingredients: 1 1/2 cups blanched almond flour; 1 carrot, grated (roughly 2 cups, loosely packed, per carrot); 3 eggs, beaten; 1/3 cup Bulletproof Grass-Fed Ghee, melted; 1/3 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; 1/2-1 tsp. ginger powder; 3/4 tsp. baking soda; 1 big squeeze of lemon juice; 1 1/2 cups cashews, soaked and strained; 1/4 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); 1 good squeeze of lemon juice

By Jordan Pie

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).

Print Recipe

Carrot Cake Collagen Muffins With Cashew Icing

https://www.bulletproof.com/recipes/carrot-cake-collagen-muffins-recipe/

Start to Finish: 1 hour

Ingredients:

Carrot Cake Collagen Muffins

1 1/2 cups blanched almond flour
1 carrot, grated (roughly 2 cups, loosely packed, per carrot)
3 eggs, beaten
1/3 cup Bulletproof Grass-Fed Ghee, melted
1/3 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
1/2-1 tsp. ginger powder
3/4 tsp. baking soda
1 big squeeze of lemon juice

Cashew Icing

1 1/2 cups cashews, soaked and strained
1/4 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)
1 good squeeze of lemon juice

You’ll only use about half the batch of Cashew Icing. Store the rest in the fridge up to a week, or freeze it for your next baking project!

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!

Makes: 5 muffins

Nutritional Information (1 muffin, iced):

Calories: 401
Protein: 15.8g
Carbs: 20.6g
Fiber: 4.1g
Sugar: 3.5g
Fat: 30.3g
Saturated Fat: 7.4g
Cholesterol: 101mg
Salt: 197mg

Make this next: Paleo Pumpkin Muffins With Collagen Protein

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