Carrot Protein Muffins
Delicious and nutritious muffins packed with protein and a hint of sweetness from carrots, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 2 eggs
- 1/3 cup honey or maple syrup
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 tsp vanilla extract
Add-ins
- 1 cup finely grated carrots
- 1/4 cup chopped walnuts optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tray with paper liners.
- In a bowl, whisk together the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the eggs, honey, Greek yogurt, milk, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the grated carrots and walnuts.
- Divide the batter evenly into muffin cups, filling each about 3/4 full.
Baking
- Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
Store in an airtight container at room temperature for 3 days or in the refrigerator for up to a week. Can be frozen for longer storage.