#MY VEGAN CARROT CAKE PROTEIN CODE#

To sweeten these Carrot Cake Protein Muffins, I used a monk fruit brown sugar alternative. You can also trade up to half a cup of the baking flour for a quarter cup of coconut flour to lower the carbs, but this will yield a less “fluffy” muffins. I used gluten-free oat flour in these muffins, but you can totally just blend oats in a high speed blender until fine! The oat flour can also be substituted for an equal measure of all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), gluten-free baking flour, sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. If you omit the protein powder, use an additional 90 grams (three-quarter cup) of flour. If subbing whey or casein, you may need slightly less liquid to get a thick batter. I have also tested soy isolate and pumpkin protein in this recipe (both work).

#MY VEGAN CARROT CAKE PROTEIN CODE#

Use my code “NOEXCUSES” for 20% off all LIV Body products: Unlike most vegan protein powders, it also tastes great! Like lick your finger with dry protein great LOL. These Carrot Cake Protein Muffins use LIV Body Lean Vegan Protein in Pumpkin Pie flavor, which works so well with the carrot spice! I love that LIV Body contains NO artificial ingredients and has added probiotics and organic super foods.

So you will find no shortage of “carrot cake” recipes on this blog: Carrot Cake Protein Donuts, Carrot Cake Overnight Protein Oats, and more! Carrot Cake is hands down one of my favorite spring and summer flavors so I had to make these.ĭid you know? Besides being beneficial for eye health, carrots have been linked to lowering cholesterol, too! ( source) Protein recommendations These irresistible Carrot Cake Protein Muffins are dairy-free, gluten-free and easily made vegan! Y’all know I love carrot cake – it’s what I request for my birthday each year.

My vegan carrot cake protein