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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.