Carrot Cake Muffins

A mini version of one of our favorite desserts! The combination of the carrot cake muffin and cream cheese frosting is sure to be a hit in your household!


  • 1/2 cup skim milk
  • 1 large egg
  • 1/4 cup 2% plain Greek yogurt
  • 1-1/4 cups FlapJacked Carrot Spice Protein Pancake Mix
  • 1/4 cup Zante currants (or raisins)
  • 1/4 cup chopped walnuts
  • 2 TBSP coconut (or brown) sugar
  • 2 TBSP cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract


  • Serving Size:   1 muffin
  • Servings:   9
  • Calories:   136
  • Fat:   4g
  • Carbs:   20g
  • Fiber:   2g
  • Sugar:   14g
  • Protein:   8g


  • Pre-heat oven to 350˚.
  • In a large bowl, whisk together almond milk, egg and Greek yogurt. Add in FlapJacked Mix, currants, walnuts and coconut sugar and stir together until all ingredients are well incorporated.
  • Line a muffin pan with 9 cupcake liners and divide batter equally amongst them. Place in oven and bake for 14-16 minutes. Remove muffins from oven and let cool. While muffins are cooling, mix together cream cheese, powdered sugar and vanilla extract until smooth. Frost each muffin with the cream cheese mixture. ENJOY!

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