Description

These Easter Carrot Cake Protein Muffins are moist, protein-packed, and perfect for breakfast or meal prep. Combining grated carrots, protein powder, and wholesome ingredients, they offer a healthy twist on classic carrot cake.

Ingredients

Scale

1 1/2 cups grated carrots

1 cup rolled oats

3/4 cup almond flour

1 scoop vanilla protein powder

1/2 cup Greek yogurt

2 large eggs

1/4 cup honey or maple syrup

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons olive oil or coconut oil

1/3 cup chopped walnuts (optional)

1/4 cup raisins or shredded coconut (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tray with paper liners or grease lightly.

2. In a medium bowl, whisk together rolled oats, almond flour, baking powder, baking soda, cinnamon, and nutmeg.

3. In another bowl, whisk eggs, Greek yogurt, honey or maple syrup, vanilla extract, and oil until smooth, then stir in the protein powder.

4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.

5. Fold in the grated carrots and optional additions like walnuts or raisins; add a tablespoon of milk if the batter is too thick.

6. Spoon the batter into the muffin cups about three-quarters full and bake for 18–22 minutes, until a toothpick comes out clean.

7. Allow muffins to cool in the pan for five minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 6
Sodium: 150
Fat: 9
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 18
Fiber: 3
Protein: 8
Cholesterol: 30

Keywords: easter carrot cake protein muffins, healthy carrot muffins, carrot recipes breakfast, muffins with carrots, healthy breakfast baking, healthy tasty muffins, muffins for freezer meal prep, healthy carrot dessert recipes