R1 WHEY BLEND CARROT CAKE MUFFINS

Ingredients:

(for around 1 tray of muffins)

• 2 Scoops of R1 Whey Blend - Vanilla Creme
• 2 Tablespoons of Coconut Flour
• 1 1/4 Cups of Almond Flour
• 1/2 Teaspoon of Baking Soda
• 1/8 Teaspoon of Salt
• 1 1/2 Teaspoons of Ground Cinnamon
• 1/2 Teaspoon of Ground Ginger
• 1/4 Teaspoon of Ground Nutmeg
• 2 Large Eggs
• 1/3 Cup of Refined Coconut Oil (Melted)
• 1/3 Cup of Honey
• 2 Teaspoons of Vanilla Extract
• 1 Teaspoon of Maple Extract
• 1/2 Cup of Almond Milk
• 1/2 Cup of Granted Carrots

(Icing Ingredients)

• 2 Ounces of Cream Cheese
• 4 Tablespoons of Maple Syrup
• 1 1/2 Teaspoons of Vanilla
• Sprinkle of Salt

**for paleo/dairy free use 1/2 batch of vegan "cream cheese" frosting**

Instructions:

1. In a bowl, mix together the dry ingredients.

2. In a different bowl mix the egg, coconut oil, honey, maple syrup and vanilla.

3. Pour the dry mix in - stir well!

4. Add the granted carrots and mix. 

5. Pour into baking cups/liners.

6. Bake for 17-20 minutes at 350 degrees or until a toothpick inserted in the middle comes out clean!

7. Let muffins cool completely, then frost and enjoy!

Recipe by R1 Athlete Juana Nunez