Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories341 kcal (17%)
Total Fat13.5 g (19%)
Carbs55.4 g (21%)
Sugars37.5 g (42%)
Protein1.4 g (3%)
Sodium247.5 mg (12%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
½ cupbrown sugar
64gbutter
softened
¼ cupvegan cream cheese
2 tspground cinnamon
2 tspground ginger
2 tspbaking powder
138glow protein flour
1 cupraw carrot
grated
¼ cupdried mixed fruit
chopped
½ cupalmond milk
1 tspegg replacer
low protein
3 Tbspmaple syrup
For decoration
Instructions
Step 1
Preheat oven to 400° F. Line 9 cups of a muffin pan with paper liners.
OvenPreheatStep 2
Cream brown sugar, butter, cream cheese, and spices in a medium-sized bowl.
Step 3
Add baking powder, low protein flour, carrot, and dried mixed fruit to the butter mixture and stir.
Step 4
In a separate bowl combine almond milk, egg replacer and maple syrup.
Step 5
Combine both mixtures to form a batter. Divide the batter among the 9 paper-lined muffin cups.
Step 6
Bake in preheated oven for 30 minutes until golden.
Step 7
Remove from the oven and allow to cool, then remove cupcakes and place on a cooling rack.
Step 8
Once cooled, frost and dust with cinnamon.
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