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Moist high protein carrot cake muffins with 6g of protein each

Moist High Protein Carrot Cake Muffins

These muffins combine the sweetness of grated carrots with warm spices, providing a delicious treat packed with 6 grams of protein, making them ideal for breakfast or a nutritious snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup grated carrots
  • 1 cup almond flour Can substitute with all-purpose flour if not gluten-free.
  • ½ cup rolled oats Use certified gluten-free oats if needed.
  • ½ cup Greek yogurt
  • ¼ cup honey Can substitute with maple syrup for a vegan option.
  • 2 large eggs Substitute with flax eggs for a vegan option.
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg Optional, for added flavor.
  • ¼ tsp salt
  • ½ cup walnuts, chopped Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or lightly grease it.
  3. In a large bowl, combine the grated carrots, Greek yogurt, honey, eggs, and vanilla extract. Mix until smooth.
  4. In another bowl, whisk together the almond flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  6. If using walnuts, gently fold them into the mixture.
  7. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  2. Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

These muffins store well in an airtight container for up to three days at room temperature, or up to a week in the refrigerator. They can be frozen for up to three months; thaw overnight in the refrigerator.