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Healthy Carrot Cake Protein Muffins - Light, Moist, and Packed With Protein

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

Ingredients
  

  • Dry ingredients: White whole wheat flour (or regular whole wheat pastry flour)
  • Old-fashioned rolled oats
  • Vanilla whey or plant-based protein powder
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger
  • Fine sea salt
  • Wet ingredients: Plain Greek yogurt (2% or nonfat)
  • Unsweetened applesauce
  • Pure maple syrup or honey
  • Large eggs
  • Vanilla extract
  • Light olive oil or melted coconut oil
  • Unsweetened almond milk (or milk of choice)
  • Add-ins: Finely grated carrots
  • Chopped walnuts or pecans (optional)
  • Raisins (optional)
  • Unsweetened shredded coconut (optional)

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Grate the carrots: Peel and finely grate 1½ cups of carrots. Use the small holes on a box grater for a tender texture that blends into the batter.
  3. Mix dry ingredients: In a large bowl, whisk 1 cup white whole wheat flour, 1 cup rolled oats (lightly crushed with your hands), 1 scoop (about 25–30 g) vanilla protein powder, 1½ tsp baking powder, ½ tsp baking soda, 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ¼ tsp salt.
  4. Whisk wet ingredients: In a separate bowl, whisk ¾ cup Greek yogurt, ½ cup unsweetened applesauce, ⅓ cup maple syrup, 2 eggs, 2 tsp vanilla, 2 tbsp oil, and ⅓ cup almond milk until smooth.
  5. Combine: Pour the wet mixture into the dry. Stir gently until just combined. Fold in the grated carrots. If using, add ⅓ cup chopped nuts, ¼ cup raisins, and 2–3 tbsp shredded coconut.
  6. Portion: Divide the batter evenly among the muffin cups. The cups should be about ¾ full.
  7. Bake: Bake for 18–22 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then move them to a wire rack to finish cooling. This keeps the bottoms from steaming and getting soggy.
  9. Optional finishing touch: Once cool, add a light drizzle of vanilla Greek yogurt mixed with a tiny splash of milk and maple syrup for a faux “cream cheese” vibe.