High Protein Carrot Cake Muffins
These high protein carrot cake muffins are deliciously nutritious, making them an ideal breakfast or snack option. Packed with flavor and healthy ingredients, they are a hit with the whole family.
Ingredients
Wet Ingredients
- 1/2 cup applesauce Unsweetened preferred
- 1/4 cup honey or maple syrup Maple syrup for a vegan option
- 2 large eggs Can substitute with applesauce or flax egg
Dry Ingredients
- 2 cups grated carrots Finely shredded for even distribution
- 1 cup oats Use gluten-free oats for a gluten-free option
- 1/2 cup protein powder Choose according to dietary preferences
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Optional Ingredients
- 1/2 cup chopped nuts Optional for added texture
- 1/4 cup raisins Optional, can add extra for sweetness
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the grated carrots, oats, protein powder, applesauce, honey (or maple syrup), and eggs until well combined.
- In a separate bowl, combine the dry ingredients: baking soda, cinnamon, nutmeg, and salt.
Baking
- Gradually mix the dry ingredients into the wet mixture until just combined. If desired, fold in the nuts and raisins.
- Pour the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Enjoy as a snack or breakfast!
Notes
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped muffins for up to three months.