Jumbo Carrot Protein Muffins

These protein muffins are so good you won't even know they're healthy! These will keep at room temperature for up to 2 days, or in the freezer for up to 3 months.

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ½ cup raisins
• 1 ½ cups whole wheat flour
• 1 ½ teaspoons baking powder
• 2 large eggs
• ⅓ cup olive oil
• ½ cup maple syrup
• 1 cup plain Greek yogurt
• 1 scoop whey protein powder
• 2 tablespoons raw sugar
• 2 cups grated carrot
• 3 tablespoons pumpkin seeds

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

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

Step 5

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.