Here’s a high-protein carrot cake muffin recipe that still tastes soft, spiced, and slightly sweet—not dry like typical “fitness” bakes.
🥕💪 Carrot Cake Protein Muffins
Ingredients
- 1 cup oat flour (or blended oats)
- 1 scoop vanilla protein powder
- 1 cup finely grated carrots
- 2 eggs
- ⅓ cup yogurt (or Greek yogurt for more protein)
- 2–3 tbsp honey or maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla
- 2–4 tbsp milk (as needed for batter)
Method
1. Prep
Preheat oven to 180°C and line a muffin tray.
2. Mix wet ingredients
Whisk eggs, yogurt, honey, milk, and vanilla.
3. Add dry ingredients
Stir in oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
4. Fold in carrots
Mix until just combined (don’t overmix).
5. Bake
Fill muffin cups and bake 15–20 minutes.
🧁 Optional Creamy Topping (High-Protein)
- ½ cup Greek yogurt
- 1–2 tbsp honey
- Drop of vanilla
Mix and spread on cooled muffins.
🔑 Tips
- If batter is too thick → add a splash of milk
- Use finely grated carrots → better texture
- Don’t overbake → protein powder dries things out fast
Easy upgrades
- Add chopped walnuts or raisins
- Add a pinch of nutmeg for more “carrot cake” flavor
- Swap honey with mashed banana for natural sweetness
Approx protein
~8–12g per muffin (depends on protein powder & yogurt used)
If you want, I can make this into a low-calorie version, eggless version, or air fryer muffins.
