Name: Jumbo Carrot Protein Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Whole wheat flour - 1 ½ cups; Whey protein powder - 1 scoop; Baking powder - 1 ½ teaspoons; Ground cinnamon - 1 teaspoon; Ground ginger - 1 teaspoon; Ground nutmeg - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Grated carrot - 2 cups; Raisins - ½ cup; Maple syrup - ½ cup; Olive oil - ⅓ cup; Eggs - 2 large; Plain Greek yogurt - 1 cup; Vanilla extract - 1 teaspoon; Raw sugar - 2 tablespoons; Pumpkin seeds - 3 tablespoons

Ingredients for - Jumbo Carrot Protein Muffins

1. Whole wheat flour 1 ½ cups

2. Whey protein powder 1 scoop

3. Baking powder 1 ½ teaspoons

4. Ground cinnamon 1 teaspoon

5. Ground ginger 1 teaspoon

6. Ground nutmeg 1 teaspoon

7. Baking soda ½ teaspoon

8. Salt ½ teaspoon

9. Grated carrot 2 cups

10. Raisins ½ cup

11. Maple syrup ½ cup

12. Olive oil ⅓ cup

13. Eggs 2 large

14. Plain Greek yogurt 1 cup

15. Vanilla extract 1 teaspoon

16. Raw sugar 2 tablespoons

17. Pumpkin seeds 3 tablespoons

How to cook deliciously - Jumbo Carrot Protein Muffins

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.

2 . Stage

Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Gently stir in carrots and raisins.

3 . Stage

Whisk maple syrup and oil together in a medium bowl. Add eggs, yogurt, and vanilla and beat well. Pour the wet mixture into the dry and stir until just combined. It will be a bit lumpy.

4 . Stage

Pour the batter evenly into the muffin tins. Sprinkle raw sugar and pumpkin seeds over the tops.

5 . Stage

Bake muffins in the preheated oven until golden and a toothpick inserted into the middle of the largest muffin comes out clean, about 15 minutes. Cool the muffins on a cooling rack for at least 10 minutes before serving.