You won’t even realize these protein muffins are healthy because they taste so fantastic! These can be frozen for up to 3 months or kept at room temperature for up to 2 days.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 jumbo muffins |
Ingredients
- 1 ½ cups whole wheat flour
- 1 scoop whey protein powder
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups grated carrot
- ½ cup raisins
- ½ cup maple syrup
- ⅓ cup olive oil
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons raw sugar
- 3 tablespoons pumpkin seeds
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
- Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Gently stir in carrots and raisins.
- 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.
- Pour the batter evenly into the muffin tins. Sprinkle raw sugar and pumpkin seeds over the tops.
- 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.
- You can use vanilla-flavored Greek yogurt if you prefer. The raw sugar and pumpkin seeds are optional.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 379 mg |
| Sugars | 24 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |