Jumbo Carrot Protein Muffins

Spices, carrots, and raisins give a carrot cake flavor to these jumbo protein muffins that make a great snack, breakfast, or dessert.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 349 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 scoop whey protein powder
• 2 tablespoons raw sugar
• 2 cups grated carrot
• 3 tablespoons pumpkin seeds
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup raisins
• 1.5 teaspoons baking powder
• 0.5 cup maple syrup
• 0.33333334326744 cup olive oil
• 1.5 cups whole wheat flour

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.

Step 2

Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Gently stir in carrots and raisins.

Step 3

Whisk maple syrup and oil together in a medium bowl. Add eggs, yogurt, and vanilla and beat well. Pour the wet mixture into the dry and stir until just combined. It will be a bit lumpy.

Step 4

Bake muffins in the preheated oven until golden and a toothpick inserted into the middle of the largest muffin comes out clean, about 15 minutes. Cool the muffins on a cooling rack for at least 10 minutes before serving.

Step 5

Pour batter evenly into the muffin tins. Sprinkle raw sugar and pumpkin seeds over the tops.