Healthy Carrot Cake Muffins


– 2 c. oat flour – 1/3 c. unflavored collagen protein – 1/4 c. granular monk fruit sweetener, like Lakanto – 1 1/2 tsp. cinnamon – 1 tsp. baking powder – 1/2 tsp. nutmeg – 1/4 tsp. salt – 1 c. milk (dairy or plant-based) – 3/4 c. plain Greek yogurt (like Fage 5%) – 2 eggs – 1 tsp. vanilla extract – 1 c. shredded carrots – 1/2 c. chopped walnuts, plus more for optional muffin topping


Step 1

Preheat oven to 350 degrees. Fit a muffin tin with non-stick silicone baking cups or spray with a non-stick coconut oil spray. Set prepared pan aside.

Step 2

In a smaller mixing bowl, combine the dry ingredients: oat flour, collagen protein, sweetener, baking powder, cinnamon, nutmeg and salt. Whisk together to combine.

Step 3

In a second larger bowl, combine the wet ingredients: Milk, Greek yogurt, eggs and vanilla extract. Whisk together to combine. Gradually add the dry ingredients to the wet ingredients and stir together until well incorporated. Batter will be slightly thick. Fold in the shredded carrots and chopped walnuts.

Step 4

Spoon the batter into the prepared pan, filling each cup to nearly full. The muffins will rise while baking, but will not spill over the cups.

Step 5

Bake at 350 degrees for 28-30 minutes. Muffins will be golden brown. Remove from oven and let cool for 10 minutes before removing from pan.

Step 6

Optional Cream Cheese Topping: While the muffins cool, mix together the room temperature cream cheese, cinnamon, granular sweetener, and vanilla. Mix until well combined and smooth - there should be no lumps.

Step 7

Spread on top of the cooled muffins. Add additional chopped walnuts or flake coconut, if desired.