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/
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)
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