IsoJect Chocolate Carrot Muffins with Chocolate Cream Cheese Frosting
Nov 09, 2016
There's nothing quite as satisfying as perfectly baked carrot cake. My grandmother made amazing carrot cake. I mean, oh my god, these were such rich cakes, you could barely finish the slice. Grandma just loved the stuff, so during the holidays she was always baking them, like a human cake factory. With a sweet tooth like hers, I have no idea how that woman stayed so slender... Anyways, these muffins are a treat that the whole family can enjoy this fall, because their macros are insane. This ain't my grandma's recipe, because all five of these muffins combined add up to only 376 calories - that's 75.2 calories per muffin! I also love these muffins because they are the perfect density, no mushy muffins (this can be a serious pitfall when making carrot cake, it's a mess). Oh, and did I mention that these are Chocolate Carrot Muffins? Infused with Chocolate IsoJect Protein? It's a new take on a classic, because we revamped carrot cake to make it EVEN MORE EPIC!!! Go ahead, freak out a little, we won't judge you here. These muffins were created by one of our very own Evogen Ambassadors, Sheyla Culligan. Thanks girl!Macros (all 5 muffins): 376 calories 8F/34C/38P *Only 4 grams of sugar
Muffin Mix Ingredients (makes 5 muffins):
⅓ cup of Biscuit Mix 1 Egg 3 tbsp. IsoJect Chocolate Protein ¼ cup Fresh Shredded Carrots 1 tsp. Vanilla Extract ½ tbsp. Baking Powder ½ tbsp. Baking Soda 1 packet Truvia 1 tsp. Apple Pie Spice (⅛ tsp. Cinnamon, ⅛ tsp. Nutmeg, ⅛ tsp. Ground Cloves) 2 tbsp. Milk (any kind, unsweetened)
Cream Cheese Frosting:
3 tbsp. IsoJect Chocolate Protein 2 tbsp. Fat-Free Cream Cheese 1 packet Truvia
1. Preheat the oven to 325 degrees fahrenheit. Grease a nonstick muffin pan and set aside. Combine all all of the dry ingredients together in a large mixing bowl. Once the dry ingredients are blended, add the remaining ingredients and mix them until the batter has no lumps. Pour the batter into the prepared muffin pan.
2. Bake for 8-12 minutes. Check your muffins with a toothpick; if the toothpick comes out clean, the muffins are done. Let the muffins cool down for about 20 minutes before frosting.
3. Cream Cheese Frosting: Mix all ingredients together until there are no lumps, then use a small spatula or a knife to frost the muffins. Enjoy!