Moist High Protein Carrot Cake Muffins
Deliciously moist muffins packed with protein and a healthy dose of grated carrots, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated carrots
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup walnuts, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Combine grated carrots, Greek yogurt, honey, eggs, and vanilla extract in a large bowl. Mix until everything is well incorporated.
- Whisk together almond flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Pour the dry ingredients into the wet mixture gradually, stirring gently until just combined.
- Fold in the walnuts for some extra crunch if desired.
- Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
To keep your muffins fresh, store them in an airtight container at room temperature for 2-3 days. You can refrigerate them for up to a week or freeze for up to three months.