This simple carrot cake protein muffin recipe will win you over with its delicious flavor and healthy ingredients. It's also low carb, high in protein and made with no added sugar (I used erythritol , but also offer substitutions). It's super simple to make and worth the whisk!
Why you'll love this recipe
It has 6g of protein per muffin. That means it will keep you satisfied. Studies show that high protein foods keep you fuller longer because protein is highly thermogenic (meaning, it takes a longer to digest than carbohydrates).
It's low in net carbs. That means you get all the satisfaction of eating a muffin without the guilt and without sacrificing any texture or flavor elements.
It has no added sugar. I use erythritol which is a sugar alcohol (a misleading names because it doesn't have alcohol in it). Erythritol is often used in low carb baking because the flavor profile is similar to sugar, there's no aftertaste and it has virtually no calories!
It's super simple to make. The prep for this recipe is minimal. The longest part is shredding the carrots while takes 2 seconds in a food processor.
How do you add protein powder to baked goods?
I get this question a lot, so I wrote a whole blog post about baking with protein powder. Long story short, the trick is to use whey protein concentrate because it has the best texture. Plant based proteins can often end up with a grainy texture and whey isolate, a more concentrated protein, often creates a more dry result.
A lot of it depends on the brand you use. For vanilla-based baking, I like to use Designer Whey. For chocolate baking, I prefer to use Beachbody's Recover as it always gives me a light, fluffy texture - like my chocolate protein pancakes (so good!).
Ingredients and substitutions for this Carrot Cake Protein Muffin Recipe
- Oatmeal - you can use oat flour or any wheat flour if you prefer
- Almond flour
- PB2 (peanut flour) - if you don't have peanut flour, just double the almond flour in the recipe instead.
- Vanilla whey protein powder - I like to use this brand of protein powder for vanilla recipes. You can also omit the protein if you prefer.
- Erythritol - you can swap this for coconut sugar, maple syrup or whatever sugar you prefer, but you'll need to adjust the quantity. If you went with regular sugar, I would recommend reducing the quantity to 1/4 or 1/3 cup.
- Shredded carrots
- Greek yogurt - You could also use canned pumpkin or applesauce instead.
- Almond milk - feel free to use whatever milk products you prefer
- Vanilla extract (optional)
- Cinnamon - you can also swap out half the cinnamon for nutmeg instead
- Baking powder
- Sea salt
How to make Protein Carrot Cake Muffins
This is super quick and easy. I have included my process in the video, but now that the recipe has been fully tested, I suggest you follow the steps below instead because it's faster.
Run your carrots through the food processor until they are a fine grain-sized texture.
Mix the wet ingredients in a small bowl and leave to the side.
Mix the dry ingredients in a larger bowl, then add the wet mixture and combine well.
Grease a muffin tin, or use muffin liners, then add the mixture.
Bake for 25 to 30 mins or until brown on top.
Let sit for 5 mins before removing from the muffin tin.
Can you freeze carrot cake protein muffins?
You sure can! Just let them cool completely, then add them to a freezer safe freezer bag. Try to get out as much air as possible before sealing them. They will last for 3 months in the freezer.
What are the Macros for these Carrot Cake Protein Muffins?
This recipe makes 12 muffins. Each muffin contains 111 calories, 11g carbs, 2g fiber, 9g net carbs, 6.6g protein 5g fat.
Are you on the 21 Day Fix or Ultimate Portion Fix Meal Plan?
One serving of carrot cake protein muffins is 1 yellow. Why aren't they a red? Because there's not enough protein or calories in one muffin to account for another container.
- 1 cup oatmeal (you can also use oat flour if you prefer)
- 1/3 cup almond flour
- 1/3 cup PB2 (peanut flour)
- 1/4 cup vanilla whey protein powder
- 1/2 cup erythritol
- 2 cup shredded carrots
- 2 eggs
- 3 tablespoons greek yogurt
- 1 cup almond milk
- 1 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoons baking powder
- 1/2 tsp salt
- Preheat your oven to 350.
- Run your carrots through the food processor until they are a fine grain-sized texture.
- Mix the wet ingredients in a small bowl and leave to the side.
- Mix the dry ingredients in a larger bowl, then add the wet mixture and combine well.
- Grease a muffin tin, or use muffin liners, then add the mixture.
- Bake for 25 to 30 mins or until brown on top.
- Let sit for 5 mins before removing from the muffin tin.
- I used this protein powder with this recipe, but use what you have. I don't recommend using a plant based protein powder. Whey concentrate is best, but isolate would work too.
- See the blog post for ingredient alternatives and substitutions.
- Cook time can vary from oven to oven. Check the muffins at 25 minutes as they might be done, but don't bake more than 30 mins.
Nutrition InformationYield 12 Serving Size 1 muffin
Amount Per Serving Calories 111Total Fat 5gCarbohydrates 11gNet Carbohydrates 9gFiber 2gSugar 1.9gProtein 6.6g