Yields: 12 muffins 3 Better Balance Bites/Blue Points
Calories 168 Fat 4.9g Carbs 47.4g Fiber 1.8g Protein 9.2g
(without filling) 3 Better Balance Bites/Blue Points
Calories 153 Fat 4.5g Carbs 36.9g Fiber 1.8g Protein 7.3g
Ingredients
Cream Cheese Filling (optional)
· 1/2 cup (4 ounces) Roy’s Light Homemade Cream Cheese, room temperature
· 1 egg, room temperature
· 1 teaspoon vanilla extract
· 1/2 cup sugar replacement
Muffins
· 2 cups flour
· 1/2 cup vanilla, caramel, or pumpkin protein powder
· 2 tsp baking powder
· 1/2 tsp baking soda
· 2 tsp cinnamon
· 1/2 tsp ground ginger
· 1/2 tsp salt
· 1/4 tsp nutmeg
· 1/2 cup almond milk, room temperature
· 1/4 cup plain nonfat Greek yogurt, room temperature
· 1/2 cup unsweetened applesauce, room temperature
· 2 eggs, room temperature
· 1 cup brown sugar replacement
· 1 1/2 tsp vanilla extract
· 2 cups (210g) freshly grated peeled carrots (about 4 medium, about 350g)
· 1/2 cup (60g) walnuts, toasted and chopped
Directions
1. In a small bowl, combine all the filling ingredients until smooth. Cover and put in the freezer for about 45 minutes to an hour as you prepare the muffin batter. If it takes more than an hour to move on, move the filling from the freezer to the fridge.
2. Preheat the oven to 350°F. Coat 12 muffin cups with nonstick cooking spray. If using cupcake liners, coat them with cooking spray as well as the top of the muffin pan.
3. In a large bowl, whisk the flour, protein powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
4. In a medium bowl or large measuring cup, whisk together the milk and yogurt until well blended. Whisk in the applesauce and eggs until incorporated. Add in the brown sugar replacement and vanilla and whisk until the sugar has dissolved.
5. Pour the wet mixture into the dry and stir with a spoon or rubber spatula until flour is almost completely incorporated. Add in the carrots and walnuts and stir until dispersed well and no flour is visible.
6. Remove the filling from the freezer/fridge. If it has become too solid to scoop, allow to soften slightly until scoopable.
7. Put 2-3 tablespoons of batter into each of the prepared muffin cups, about 1/3 full. Working on one muffin at a time, use the back of a spoon to create a deep well in the batter and set about 1 tablespoon of the cream cheese filling directly into the well. Then take another spoon and carefully create a dam of batter around the filling to keep it from spreading over the batter and touching the sides. (DO NOT ALLOW THE FILLING TO SPREAD OUT TO THE SIDES AS THIS CREATES A BARRIER THAT WILL CAUSE YOUR MUFFINS TO SPLIT ACROSS THE MIDDLE!)
8. Once all the centers are filled, divide the remaining batter over the balls of filling. The muffin cups will be VERY full so do not think you have made a mistake.
9. Bake at 350°F for 25-30 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Try to avoid the pocket of filling when testing!
10. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
· Do not use packaged pre-shredded carrots since they are thick and dry and won’t soften enough during baking.
· Do not use an electric mixer or you risk overmixing and getting tough muffins.
· You can eliminate the nuts and reduce this by 1 bite/blue point.
· Add raisins, Craisins, currants, or whatever you'd like, just be sure to adjust the bites/points.
· If you prefer not to use the filling, you can always use Roy’s Light Instant Pudding Cream Cheese Frosting to top them. Or enjoy them plain!
· Store leftover muffins in an airtight container in the fridge for up to 5 days. They can be eaten cold, allowed to sit at room temperature for at least 30 minutes, or heated up in a toaster oven.
· The muffins freeze well. Thaw them on the counter.
