Carrot Cake Protein Muffins

By Tracy

8 Person

50 Minutes

110 Calories

These beauties are not only high in protein, but are also gluten-free, low fat, and low carb. It’s now official: You’re allowed carrot cake for breakfast. With the cozy spices of cinnamon and nutmeg in tow, they’re a beautiful carrot cake in muffin form, and what’s more: They pack in a great 10g of protein per muffin.

Ingredients

1 cup carrots, freshly grated
1/2 cup unsweetened cashew milk
1/2 tsp. vanilla extract
1 tbsp. pure maple syrup
1/2 cup plain nonfat Greek yogurt
1 tsp. vanilla extract
2 large egg whites
1 tbsp. coconut oil, at room temperature
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
1 1/2 tsp. baking powder
2 scoops vanilla whey protein powder
1/2 cup coconut flour

Method

01

Start by preheating your oven to 350°F/180°C. Line 8 standard-sized muffin cups with nonstick cooking spray.
02

In a medium bowl, whisk together the protein powder, coconut flour, baking powder, salt, cinnamon, and nutmeg.
03

In a new bowl, whisk together the coconut oil, egg, and vanilla. Then stir in the Greek yogurt until smooth. Stir in the maple syrup and vanilla extract.
04

Here we need to alternate between adding the coconut flour mix and milk. Do this by starting and ending with the coconut flour. Ideally, we want to add the coconut flour mix in 3 parts, but don’t worry if you end up doing this in 4-5 parts.
05

Leave the batter to rest for 10 minutes. Gently fold in the grated carrots.
06

Evenly portion the batter into the muffin cups. Bake in your preheated oven for about 25-30 minutes at 350°F/180°C. You will need to remove them once the muffin tops feel firm and when an inserted toothpick comes out of the muffin clean.
07

Remove the muffins from the oven and leave in the cups while they cool for 5-10 minutes. Then carefully remove from the cups and leave to cool completely.

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Carrot Cake Protein Muffins

3.8

( By Tracy )

01 Information

Grade medium
Serving 8 servings
Calorie 110 Kcal
Prep Time 10 Mins
Cook Time 40 Mins
Total Time 50 Mins

02 Ingredients

1 cup carrots, freshly grated

1/2 cup unsweetened cashew milk

1/2 tsp. vanilla extract

1 tbsp. pure maple syrup

1/2 cup plain nonfat Greek yogurt

1 tsp. vanilla extract

2 large egg whites

1 tbsp. coconut oil, at room temperature

1/4 tsp. salt

1/4 tsp. ground nutmeg

1 1/2 tsp. ground cinnamon

1 1/2 tsp. baking powder

2 scoops vanilla whey protein powder

1/2 cup coconut flour

03 Method

Step 1

Start by preheating your oven to 350°F/180°C. Line 8 standard-sized muffin cups with nonstick cooking spray.

Step 2

In a medium bowl, whisk together the protein powder, coconut flour, baking powder, salt, cinnamon, and nutmeg.

Step 3

In a new bowl, whisk together the coconut oil, egg, and vanilla. Then stir in the Greek yogurt until smooth. Stir in the maple syrup and vanilla extract.

Step 4

Here we need to alternate between adding the coconut flour mix and milk. Do this by starting and ending with the coconut flour. Ideally, we want to add the coconut flour mix in 3 parts, but don’t worry if you end up doing this in 4-5 parts.

Step 5

Leave the batter to rest for 10 minutes. Gently fold in the grated carrots.

Step 6

Evenly portion the batter into the muffin cups. Bake in your preheated oven for about 25-30 minutes at 350°F/180°C. You will need to remove them once the muffin tops feel firm and when an inserted toothpick comes out of the muffin clean.

Step 7

Remove the muffins from the oven and leave in the cups while they cool for 5-10 minutes. Then carefully remove from the cups and leave to cool completely.

04 Author

Tracy

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