|March 6, 2024

Carrot Cake Collagen Muffins With Cashew Icing

Name: Carrot Cake Collagen Muffins With Cashew Icing
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 ½ cups blanched almond flour; 1 carrot (, grated (roughly 2 cups, loosely packed, per carrot)); 3 eggs (, beaten); 1/2 cup Bulletproof Grass-Fed Ghee (, melted); 1/3 cup powdered sweetener of choice; 2 tbsp tapioca flour; 1 scoop Bulletproof Collagen Peptide powder; 2 tsp vanilla extract ((substitute with half as much vanilla powder)); 1.5 tsp cinnamon; ½-1 tsp ginger powder; ¾ tsp baking soda; 1 ½ cups cashews (, soaked and strained); ¼ cup coconut cream; 1 tbsp Bulletproof Brain Octane C8 MCT Oil; 1 tsp vanilla extract ((substitute with half as much vanilla powder)); 2 tbsp powdered sweetener of choice ((or more to taste))

By Jordan Pie
Reviewed for Scientific Accuracy

These Carrot Cake Collagen Muffins are sweet, perfectly moist and full of delicious spices, including cinnamon and ginger. They taste exactly like carrot cake, but they’re also paleo, gluten-free, grain-free and made with no added sugar. Top each muffin with an easy, creamy Cashew Icing you’ll want to slather on everything (like these Keto Chocolate Muffins).

Print Recipe

Carrot Cake Collagen Muffins With Cashew Icing

These Paleo Carrot Cake Collagen Muffins taste like a delicious carrot cake, but they're made with no added sugar, gluten or grains.

https://www.bulletproof.com/recipes/carrot-cake-collagen-muffins-recipe/

Prep15

Cook35

Total Time1

CourseDesserts

DietGrain-Free, Paleo

Servings muffins

Ingredients

Carrot Cake Collagen Muffins

1 ½ cups blanched almond flour
1 carrot , grated (roughly 2 cups, loosely packed, per carrot)
3 eggs , beaten
1/2 cup Bulletproof Grass-Fed Ghee , melted
1/3 cup powdered sweetener of choice
2 tbsp tapioca flour
1 scoop Bulletproof Collagen Peptide powder
2 tsp vanilla extract (substitute with half as much vanilla powder)
1.5 tsp cinnamon
½-1 tsp ginger powder
¾ tsp baking soda

Cashew Icing

1 ½ cups cashews , soaked and strained
¼ cup coconut cream
1 tbsp Bulletproof Brain Octane C8 MCT Oil
1 tsp vanilla extract (substitute with half as much vanilla powder)
2 tbsp powdered sweetener of choice (or more to taste)

You’ll only use about half the batch of Cashew Icing. Store the rest in the fridge up to a week, or freeze it for your next baking project!

Instructions

Preheat the oven to 350°F (175°C). Grease and line a muffin tray.
Add all the muffin ingredients into a large mixing bowl and stir until evenly combined.
Scoop or pour the batter into the prepared muffin tray. Place into the oven and bake for 30-35 minutes, or until the muffins are cooked through.
Allow the muffins to cool on a wire rack while you make the Cashew Icing.
Add all of the icing ingredients into a small blender or food processor. Blend until smooth. Scrape down the sides of the bowl and re-blend. Taste the icing and add a touch more sweetener or lemon juice if desired.
Pour the icing into a piping bag. Once the muffins are warm (not hot), pipe the icing on top of a muffin and enjoy!

Nutritional Information

Servings: 1 muffin, iced
Calories: 401
Fat: 30.3 g
Protein: 15.8 g
Fiber: 4.1 g
Sugar: 3.5 g
Carbohydrates: 20.6 g
Net Carbs: 17 g
Sodium: 197 mg

Make this next: Paleo Pumpkin Muffins With Collagen Protein

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About Jordan Pie

Jordan Pie is a New Zealand-based Holistic Nutritionist, GAPS Practitioner, health and wellness blogger (over at LifeofPie.com), and cookbook author. Pie studied nutrition and became a GAPS Practitioner after struggling with her own gut health, she now works with clients offering one-on-one nutrition consultations so they too can nurture and nourish their bodies to the state of wellness and balance that everyone deserves. Most days (well, every day), you’ll find her in her kitchen whipping up something nourishing and delicious to share with her boyfriend.