JUMBO CARROT PROTEIN MUFFINS

Jumbo Carrot Protein Muffins image

These protein muffins are so good you won't even know they're healthy! These will keep at room temperature for up to 2 days, or in the freezer for up to 3 months.

Provided by Love to Cook

Categories Muffins

Time 40m

Yield 8

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 46.6 g, Cholesterol 52.1 mg, Fat 15.2 g, Fiber 4.5 g, Protein 10.1 g, SaturatedFat 3.4 g, Sodium 378.5 mg, Sugar 23.8 g