Carrot Cake Protein Cupcakes

Step 1

Preheat oven to 350 and line the bottom of your cupcake pan with cut our parchment circles and spray with non stick spray

Step 2

Grate your carrot

Step 3

Mix your dry and wet ingredients separate and then combine together mixing dry into wet

Step 4

Spoon batter into its and bake for 10-15 minutes Pro tip- weigh your bowl BEFORE adding the ingredients and then weigh it after so you know how much batter weighs. Ie if it weighs 240g then you would know to do 40g of batter per cupcake.

Step 5

Combine all wet ingredients first and then incorporate the swerve sugar substitute. Stir until there are no more lumps