Carrot Cake Collagen Muffins With Cashew Icing (Paleo, Gluten-Free)

Name: Carrot Cake Collagen Muffins With Cashew Icing (Paleo, Gluten-Free)
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 1/2 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))

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

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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 1/2 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))

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Carrot Cake Collagen Muffins With Cashew Icing (Paleo, Gluten-Free)

Ingredients

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Carrot Cake Collagen Muffins With Cashew Icing (Paleo, Gluten-Free)

Ingredients

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