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Protein Carrot Cake Muffins

Protein Carrot Cake Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 152
Ingredients Method Notes

Ingredients
  

  • 1 cup (120g) whole wheat flour, spooned and leveled
  • ½ cup (40g) vanilla or unflavored whey protein powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine sea salt
  • 2 large eggs, at room temperature
  • ½ cup (120g) plain full-fat Greek yogurt
  • ¼ cup (80g) maple syrup or honey
  • 1 tsp vanilla extract
  • 1 cup (100g) finely grated carrot, lightly packed
  • ⅓ cup (40g) chopped walnuts, optional

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk the eggs, Greek yogurt, maple syrup, and vanilla until smooth. Stir in the grated carrot.
  3. Add the flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt. Fold gently until no dry streaks remain. Fold in the walnuts if using.
  4. Divide batter evenly among muffin cups. Bake for 18-20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the softest texture, take the muffins out as soon as the toothpick shows moist crumbs — overbaking is the main reason they turn dry. If the batter feels too thick after folding, add a tablespoon of milk or water to loosen it.