How to Make Protein-Packed Carrot Cake Bites with Greek Yogurt Frosting
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Preheat air fryer to 350°F (180°C).
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In a bowl, mix grated carrots, protein powder, oat flour, eggs, applesauce, honey, cinnamon, nutmeg, baking powder, and walnuts.
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Spoon mixture into greased silicone mini muffin cups, filling each about 3/4 full.
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Air fry for 12-14 minutes until tops are golden and a toothpick comes out clean.
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Whisk Greek yogurt and honey for frosting; chill while cakes cool.
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Top cooled bites with Greek yogurt frosting before serving.
Pro Tips for Perfect Protein-Packed Carrot Cake Bites with Greek Yogurt Frosting
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of finely grated carrots, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Cook in a single layer for even browning, and check a few minutes early since air fryers vary by model.
Frequently Asked Questions
How do I store Protein-Packed Carrot Cake Bites with Greek Yogurt Frosting?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Protein-Packed Carrot Cake Bites with Greek Yogurt Frosting?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for finely grated carrots?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
Most air fryers work well. If yours runs hot/cool, adjust the time by a few minutes and cook in a single layer for best browning.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.