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  • Writer's pictureCoach Kate

High Protein Carrot Cake Muffins

Updated: Oct 18, 2023

Addicted to these high protein Carrot cake muffins...or can make as a cake!!!

I split this cake into 5 servings, and one serving is 18 grams of protein. Then I have a serving of Greek yogurt (16 more grams) & two slices of turkey bacon to make this a whopping 41grams of protein for breakfast! Soooo good!


Ingredients

* 3 cups shredded carrots

* 1.5 cup rolled oats

* 12 eggs, slightly beaten

* 4.5 tsp baking powder

* 6 tsp cinnamon

* 1 tsp nutmeg

* 3 tsp vanilla

* Optional add: 1/3 cup raisins & sweetener of choice: 1/3 cup maple syrup/honey or add in liquid stevia to taste (I do stevia), or a 1/3 cup baking stevia.


Directions

1. Preheat oven to 350 degrees.

2. Line muffin pan with cups or spray with cooking spray.

3. Combine all ingredients in a bowl, then take 3/4 of the batter and pulse in a blender until smooth. If you like a chunkier muffin, blend less batter. Return the blended portion to the bowl and mix well.

4. Pour equal amounts into 12 muffin cups and bake for 20-25 minutes or until golden brown on top.

5. Serve with peanut butter and/or honey drizzled on top for extra sweetness!


Keep refrigerated up to one week. Enjoy!



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