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Amazing 12 Carrot Cake Protein Muffins

Carrot Cake Protein Muffins
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Enjoy these Carrot Cake Protein Muffins, a healthy and spiced breakfast treat inspired by the balance of tradition and fresh ideas from Spoon & Sprout. They offer a comforting flavor with a lighter, nourishing twist.

Ingredients

  • Carrots, grated
  • Protein powder (vanilla or unflavored)
  • Whole wheat flour or oat flour
  • Eggs
  • Greek yogurt or unsweetened applesauce
  • Maple syrup or honey (optional, adjust for sweetness)
  • Baking soda
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Ginger
  • Salt
  • Walnuts or pecans (optional)

Instructions

  1. Preheat your oven and prepare your muffin tin with liners or grease.
  2. Grate the carrots finely.
  3. In a large bowl, whisk together the wet ingredients: eggs, yogurt (or applesauce), and sweetener if using.
  4. In a separate bowl, combine the dry ingredients: flour, protein powder, baking soda, baking powder, and spices.
  5. Gradually add the dry mixture to the wet mixture, mixing just until combined. Do not overmix.
  6. Fold in the grated carrots and any nuts gently.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for the specified time, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool slightly in the tin before transferring them to a wire rack to cool completely.

Notes

  • Mei (Sprout) suggests using fresh spices for the best flavor.
  • Jun (Spoon) reminds you that the depth of flavor comes from letting the spices bloom while mixing.
  • For a lower sugar option, rely on the natural sweetness of the carrots.
  • These muffins freeze well for future quick breakfasts.

Nutrition

Find it online: https://spoonsprout.com/carrot-cake-protein-muffins-recipe/