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Carrot Cake Collagen Muffins With Cashew Icing

Start to Finish: 1 hour


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!


  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