Description
These Carrot Cake Protein Muffins combine cozy spice with smart nutrition. Made with oat flour for a soft, wholesome texture, Greek yogurt for moisture, and vanilla protein powder for a satisfying boost, they’re naturally sweetened with maple syrup for balanced flavor. Warm cinnamon and freshly grated carrots bring classic carrot cake vibes—without the heaviness. Perfect for meal prep, post-workout fuel, or busy mornings, these muffins hit that ideal crossover between comfort and performance.
Ingredients
1 ½ cups oat flour
½ cup vanilla protein powder
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
2 large eggs
¾ cup plain Greek yogurt
⅓ cup pure maple syrup
¼ cup melted coconut oil or olive oil
1 teaspoon vanilla extract
1 cup finely grated carrots (moisture squeezed out)
Optional: ¼ cup chopped pecans or raisins
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
In a bowl, whisk oat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk eggs, Greek yogurt, maple syrup, oil, and vanilla until smooth.
Fold wet ingredients into dry until just combined.
Stir in grated carrots and optional add-ins.
Divide batter evenly into muffin cups, filling about ¾ full.
Bake 18–22 minutes, until tops are set and a toothpick comes out clean.
Cool completely before storing.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Breakfast