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Moist High Protein Carrot Cake Muffins

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These Moist High Protein Carrot Cake Muffins are a nutritious twist on a classic favorite, packed with protein from Greek yogurt and almond flour.

Ingredients

Scale
  • 1 cup grated carrots
  • 1 cup almond flour
  • 1/2 cup rolled oats
  • 1/2 cup Greek yogurt
  • 1/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup walnuts, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. Combine the grated carrots, Greek yogurt, honey, eggs, and vanilla extract in a large bowl. Mix until well combined.
  3. Whisk together the almond flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in walnuts if desired.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months.

Nutrition

Find it online: https://www.tastysavvy.com/moist-high-protein-carrot-cake-muffins/