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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A healthier version of carrot cake muffins made with Greek yogurt and protein powder, topped with a creamy frosting.
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Preheat the oven to 350 degrees Fahrenheit.
In a bowl, mix the wet ingredients together.
Add the dry ingredients and mix with beaters to ensure the protein powder is properly incorporated.
Pour the batter into cupcake molds, filling them 3/4 of the way full.
Bake for 18-20 minutes.
In a separate bowl, whip together the frosting ingredients using beaters.
If the frosting is too bitter, add more powdered sugar and a bit of salt until it tastes better.
Let the cupcakes cool completely.
Frost the cooled cupcakes with the prepared frosting.
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Do not use low-carb yogurt for the frosting as it may turn out bitter.
Adjust the amount of powdered sugar and salt in the frosting to achieve the desired taste.
Can I use egg whites instead of whole eggs?
Yes, you can use approximately 180 g of egg whites instead of whole eggs.
What can I do if the frosting is too bitter?
Add more powdered sugar and a bit of salt to balance the taste.
Can I use a different type of protein powder?
Yes, you can use either vanilla or chocolate protein powder for the frosting.
How should I store the muffins?
Store the muffins in an airtight container in the refrigerator for up to 3 days.
Can I omit the ground ginger?
Yes, the ground ginger is optional and can be omitted if desired.
