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Carrot Cake Protein Muffins on a cooling rack

Carrot Cake Protein Muffins

These carrot cake protein muffins are made with the best ingredients, super moist and easy to make.

Keyword carrot muffins, muffins, protein muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 302 kcal

Ingredients

Dry Ingredients

  • 2 cups rolled oats Bob's Red Mill Gluten-Free
  • 3/4 cup dates
  • 1 cup whey protein powder Vanilla, any type
  • 1 tsp baking powder
  • 1 tsp powdered ginger
  • 1/3 cup walnuts ground
  • 1/3 cup raisins
  • 1 1/2 cup carrots shredded

Wet Ingredients

  • 1 1/4 cup almond milk or milk of choice
  • 2 eggs
  • 2/3 cup grass-fed butter or fat of choice (ghee, coconut oil, etc)

Frosting

  • 1/4 cup coconut oil melted
  • 1/3 cup whey protein powder Vanilla, any type

Instructions

Mufins

  1. Preheat oven to 350F

  2. Grease a 12-muffin muffin pan or use liners.

  3. Using a blender or food processor, turn the rolled oats and dates into a fine flour. I used my Vitamix for this task. 45 seconds at full speed was sufficient.

  4. Transfer the contents of your blender to a large mixing bowl. Add 1 cup protein powder, 1 tsp baking powder, and 1 tsp powdered ginger. Stir until well combined then make a well in the center.

  5. In a separate bowl (I used my measuring cup), melt the butter in the microwave, it will take between 30 seconds to a minute, depending on the unit. (Alternately, you can melt it on the stove.) Then, incorporate the rest of the wet ingredients. Stir until smooth

  6. Pour and fold the wet ingredients into the dry ones, stirring gently until just combined. Do not over-stir.

  7. Fold in the carrots, again stirring gently.

  8. Transfer the batter evenly to your greased muffin tin. Bake for 20-25 minutes. Start checking the muffins around the 18-minute mark with a toothpick. Your muffins are ready when it comes out clean.

  9. Place on a cooling rack to cool down.

  10. Pour the warm frosting evenly on your muffins. Instructions for frosting below.

Frosting

  1. Melt the 1/4 cup coconut oil in a small saucepan over medium-low heat. Do NOT overheat as it will cook the powder. (Coconut oil was measured melted)

  2. Pour 1/3 cup + 1 tbsp protein powder into the melted coconut oil and stir until smooth.

Recipe Notes

  • These muffins can be stored up to 3 days at room temperature in a sealed containers, up to 7 days in the refrigerator and up to 3 months in the freezer.
  • Feel free to use any type of vanilla whey protein powder. for this recipe
  • Avoid Plant-Based powders as they absorb much more moisture and will make your muffins very hard.
  • If you wish to skip protein powder, it can be replaced with an additional 1/3 cup oatmeal (ground)
Nutrition Facts
Carrot Cake Protein Muffins
Amount Per Serving (1 muffin)
Calories 302 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 54mg18%
Sodium 147mg6%
Potassium 263mg8%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 6g7%
Protein 12g24%
Vitamin A 3030IU61%
Vitamin C 1.2mg1%
Calcium 77mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.