Hey everyone! Mommy Trainer here, with a tasty and healthy muffin recipe you and your family are going to love!
I’ve always been a fan of carrot cake.Â I mean what could be wrong with spiced cake with a bright colored veggie? Yum!
Although most carrot cake is full of sugar, these muffins aren’t! I thought I would remake a classic recipe into a healthy protein packed one!
Healthy Carrot Cake Protein Muffins
This muffin recipe is the grown up version of carrot cake. Paired with a protein shake, it would make the perfect breakfast!
But don’t worry, the kiddos will love them too! My boys love it when I make these muffins!
These muffins are made with IdealLean Protein for women. This gives them the perfect protein boost, making them a smart choice for any time of the day.
They wouldn’t be a bad Thanksgiving side dish or fall themed breakfast either.
These carrot cake protein muffins are soft, moist, and full of all good things like whole wheat flour, protein powder, coconut oil, greek yogurt, and carrots! No guilt here!
Here are a few reasons why these aren’t your average muffins:
- Whole wheat flour has more fiber which slows digestion. This paired with the protein from the greek yogurt and IdealLean protein, keeps you full longer!
- Carrots are an excellent source of vitaminÂ A. This vitamin is important for vision and immunity. Carrots also have beta-carotene, a powerful antioxidant!
- These muffins are sweetenedÂ with honey, a much better alternative to table sugar! Honey has antiviral and antibacterialÂ properties!
- Greek yogurt and coconut oil replace butter in this muffin, making it a little lighter and adds protein!
I hope you love these carrot cake protein muffins as much as me and my boys do!
- Serving size: 1 muffin
- Calories: 174
- Carbs: 22
- Fiber: 2
- Protein: 7
- Fat: 7
- Sugar: 10
Carrot Cake Protein Muffins (Perfect For Breakfast)
- Yield: 9 muffins
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 25m
- Preheat the oven to 375 F and coat a 12-cup muffin tin with non-stick cooking spray. The recipe will only make 9 muffins, so you will only need to coat 9 cups.
- In a large bowl, whisk together the flour, protein, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the yogurt, almond milk, honey, coconut oil, and egg until fully combined. Make a well in the middle of the dry ingredients and pour the wet into the well. Stir with a spatula just until the flour disappears. Do not over mix. Fold in the carrots.
- Divide the muffin batter evenly among the 9 cups using a 1/4 measuring cup.
- Bake for 15-18 minutes or until a toothpick inserted at the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then remove to a cooling rack. Enjoy!
- 1 1/4 c white whole wheat flour
- 1 1/2 tsp. pumpkin pie spice
- 2 tsp. baking powder
- 1 scoop French Vanilla IdealLean Protein
- 1/2 tsp. cinnamon
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 c honey
- 1/4 c unsweetened almond milk
- 1/2 c nonfat, plain greek yogurt
- 1 large egg
- 1/4 c coconut oil, melted and cooled
- 2 c shredded carrots