Healthy Carrot Cake Muffins
Looking for a protein muffins recipe that actually tastes good? This Healthy Carrot Cake Muffins recipe is amazing! Made with no refined sugar or grain, these delicious protein muffins will help you start the day off right!
Equipment
- Muffin Pan This non-stick muffin pan by Wilton is ideal for any muffin or cupcake recipe.
- Silicone Baking Cups These silicone baking cups eliminate the need for paper liners or greasy non-stick spray. Muffins and cupcakes slide right out - no sticking!
- Grater This box grater by OXO makes grating carrots an easy job!
Ingredients
- 2 cups oat flour
- 1/3 cup unflavored collagen protein
- 1/4 cup granular monk fruit sweetener like Lakanto
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup milk dairy or plant-based
- 3/4 cup plain Greek yogurt like Fage 5%
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- 1/2 cup chopped walnuts plus more for optional muffin topping
Cream Cheese Topping:
- 1 (8 oz. pkg.) cream cheese room temperature
- 2 Tablespoons monk fruit granular sweetener
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Fit a muffin tin with non-stick silicone baking cups or spray with a non-stick coconut oil spray. Set prepared pan aside.
- In a smaller mixing bowl, combine the dry ingredients: oat flour, collagen protein, sweetener, baking powder, cinnamon, nutmeg and salt. Whisk together to combine.
- In a second larger bowl, combine the wet ingredients: Milk, Greek yogurt, eggs and vanilla extract. Whisk together to combine. Gradually add the dry ingredients to the wet ingredients and stir together until well incorporated. Batter will be slightly thick. Fold in the shredded carrots and chopped walnuts.
- Spoon the batter into the prepared pan, filling each cup to nearly full. The muffins will rise while baking, but will not spill over the cups. Optional: top each muffin with additional chopped walnuts.
- Bake at 350 degrees for 28-30 minutes. Muffins will be golden brown. Remove from oven and let cool for 10 minutes before removing from pan.
- Optional Cream Cheese Topping: While the muffins cool, mix together the room temperature cream cheese, cinnamon, granular sweetener, and vanilla. Mix until well combined and smooth - there should be no lumps. Spread on top of the cooled muffins. Add additional chopped walnuts or flake coconut, if desired.
Notes
Serving size: 1 muffin
Optional add ins: 1/2 c. red or golden raisins, 1/2 c. unsweetened flake coconut
Freezing directions: To freeze place muffins in airtight container, or wrap individually and freeze. Defrost at room temperature overnight, or on defrost setting in microwave. If freezing muffins, wait to top with cream cheese topping until just before serving.
Nutrition
Serving: 1gCalories: 175kcalCarbohydrates: 22gProtein: 16gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 55mgSodium: 289mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!