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:

1. Preheat the oven to 350°F (175°C). Grease and line a muffin tray.
2. Add all the muffin ingredients into a large mixing bowl and stir until evenly combined.
3. 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.
4. Allow the muffins to cool on a wire rack while you make the Cashew Icing.
5. 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.
6. 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