Go Back

High Protein Low Carb Carrot Cake Protein Muffins - A Cozy, Better-For-You Treat

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients: 1 cup fine almond flour
  • 2 tablespoons coconut flour
  • 1 scoop (about 30 g) vanilla whey or plant-based protein powder (no added sugar preferred)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • Wet Ingredients: 2 large eggs
  • 1/2 cup plain Greek yogurt (2% or 0%)
  • 1/3 cup unsweetened almond milk (or any milk)
  • 2–3 tablespoons granular erythritol, allulose, or your preferred low-carb sweetener (adjust to taste)
  • 2 tablespoons light olive oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • Add-Ins: 1 cup finely grated carrots (lightly packed)
  • Optional: 1/4 cup chopped walnuts or pecans
  • Optional: 2 tablespoons unsweetened shredded coconut
  • Optional: 2 tablespoons raisins (adds a few carbs but great flavor)
  • For Topping (Optional): 2 ounces light cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 1–2 tablespoons powdered erythritol or allulose
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
  2. Whisk dry ingredients: In a large bowl, whisk almond flour, coconut flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. Break up any clumps.
  3. Mix wet ingredients: In a separate bowl, whisk eggs, Greek yogurt, almond milk, sweetener, oil, and vanilla until smooth.
  4. Combine: Pour the wet ingredients into the dry. Stir with a spatula just until you get a smooth, thick batter. It should be scoopable, not runny.
  5. Fold in carrots and add-ins: Gently fold in the grated carrots and any optional nuts, coconut, or raisins. Do not overmix.
  6. Portion the batter: Divide evenly into the muffin cups, filling each about 3/4 full. Tap the pan lightly to settle the batter.
  7. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. Protein bakes can dry out fast, so start checking at 15 minutes.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely. This helps them set and stay tender.
  9. Make the optional topping: Stir cream cheese, yogurt, powdered sweetener, vanilla, and a pinch of salt until smooth. Spread a thin layer on cooled muffins or pipe for a neat finish.
  10. Serve: Enjoy plain or topped. They pair well with coffee or a post-workout shake.