These Carrot Cake Muffins are a nice switch up from my normal protein muffins. I feel like I always make Blueberry Muffins or Banana Muffins and really wanted to change it up. If you love Carrot Cake then you are going to love these muffins. They are easy to make and you can make them with your kids.
This recipe doesn't call for nuts and to tell you the truth I love them without. But if you want you can add chopped walnuts or pecans for some healthy fats. You can also add raisins for some extra sweetness.
1 3/4 (185g) Kodiak Cakes powder cakes 1 scoop vanilla protein powder 1 whole egg 112g non fat Greek yogurt 1 tsp vanilla extract 5oz unsweetened almond milk 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp baking powder 1/4 cup (52g) sugar 84g shredded carrots
1. Preheat oven to 350 degrees F. Line a muffin pan with muffin liners and spray lightly with non-stick cooking spray. 2. In a large bowl, mix together egg, Greek yogurt, almond milk, vanilla extract, and sugar. Set aside. 3. In a medium size bowl, mix together kodiak cakes, protein powder, cinnamon, nutmeg, and baking powder. 4. Add dry ingredients to wet ingredients and mix well. Fold in shredded carrots. 5. Fill each muffin liner evenly. Bake for 19-21 minutes.
**** For lower carb switch out sugar for baking stevia. If you like your muffins sweeter use 1/2 cup of sugar instead of 1/4 cup.
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