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(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**


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 

Posted by Julie Curry on Oct 31, 2018 #nutrition