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Healthy Carrot Cake Protein Muffins. These muffins are the perfect healthy breakfast idea for a spring morning. Made with oat flour, tapioca flour, vanilla protein powder, shredded carrot, and delicious spices.
This morning we woke up to the birds chirping and were instantly taken back to our childhood bedroom, waking up and to the sun streaming in as the birds chipped outside our window. It doesn’t happen every day, but now and then there are sounds that take us back in time.
Do you have sounds that take you back in time every now and then? This morning, as if just for a second we were taken back 15 years.
Not only do the sounds and smells of spring take us back to moments in our past, but several recipes take us back to that time as well. Carrot cake muffins are one of those recipes.
During the spring time, specifically on Easter morning, our mom would make us carrot cake muffins. They might have been made from the box cake mix, but they were cooked to perfection every time.
We wanted to pay homage to spring time during our childhood, but with a healthier twist. We decided to make carrot cake protein muffins.
These muffins are filling, moist and super delicious. You are going to be obsessed, and won’t even be able to tell that they are a healthy alternative.
This post is about carrot cake protein muffins.
Healthy Carrot Cake Protein Muffins
What’s in the recipe?
Oat flour: The oat flour in this recipe is super easy to make, and making it yourself will save you so much money. All you have to do is pour 1.5 cup of oats into a high speed blender and blend the oats until a fine powder forms. We use a Nutribullet, because it’s super easy to clean and store in your kitchen cabinet.
Tapioca flour: Tapioca flour MAKES this recipe. It gives the muffins a dense, chewy texture. The flour helps to gel the ingredients together more than other alternative flours, such as, almond flour or coconut flour.
Vanilla Protein Powder: The vanilla protein makes these muffins super filling and packed with protein. Using a vanilla flavored protein is always a great option for muffins and adds another depth of flavor.
Cinnamon: Cinnamon is a classic flavor in carrot cake muffins. We love how it compliments the taste of the grated carrot as well.
Nutmeg: You can’t have cinnamon without nutmeg. These two are the perfect pair in these carrot cake protein muffins.
Maple Syrup: Maple syrup is a great alternative to refined sugar. We love baking with it, because it adds the perfect amount of sweetness to baked goods.
Almond Milk: If you’re intolerant to milk or prefer using alternative milks, almond milk is a great substitute. We almost always substitute almond milk for regular milk in our baked goods.
Grated Carrots: Grated carrots are the star of this muffin. We recommend grating your carrots to get fine shreds. It adds the perfect texture and makes the muffins more moist.
How to Make Oat Flour
We make our own oat flour for these muffins. It only takes 30 seconds to make and is super simple to do.
All you have to do is pour 1.5 cup of oats into a high speed blender and blend the oats until a fine powder forms. We use a Nutribullet, because it’s super easy to clean and store in your kitchen cabinet.
If you don’t want to make your own hot flour, this is our favorite brand to use in baked goods.
Making Your Own Parchment Paper Liners
We mentioned this in our other muffin recipe posts, but every time we are making muffins or cupcakes, we like to make our own parchment paper liners.
If you want to make homemade parchment paper liners, we have you covered. They are super easy to make. You’ll be shocked!
Every time we make homemade muffins, we love to make our own parchment paper liners. We use this parchment paper, because it has a printed grid that allows you to accurately measure squares of parchment paper.
We measure a 5 inch x 5 inch square of parchment paper. This is where the printed grid on the parchment paper comes in handy, because it has 1 inch square grids already printed on it.
Once you’ve cut your parchment paper squares, press each square in the muffin tin with the bottom of a 1/4 cup measuring cup. This will mold the parchment paper to the shape of the muffin tin and help you easily pour the batter in each tin.
Carrot Cake Protein Muffins
- Total Time: 35 minutes
- Yield: 10 people 1x
Ingredients
- 1 1/2 cup oat flour
- 1/2 cup tapioca flour
- 4 tbsp vanilla protein powder
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 eggs (beaten)
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1/3 cup almond milk
- 1 cup grated carrots
Instructions
- Preheat oven to 425 F and line muffin tin with liners or DIY your own parchment liners (We explained this above)
- In a high powered blender, blend oats until flour consistency is achieved.
- In a large bowl, add oat flour, tapioca flour, vanilla protein powder, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together.
- In a medium bowl, add eggs, maple syrup, olive oil and almond milk. Mix until wet ingredients are combined.
- Pour wet ingredients to dry ingredients. Fold wet mixture into the dry mixture with a spatula until fully incorporated. You should not see any dry ingredients or clumps of dry mixture, but do not over mix.
- Grate carrots and fold into the mixture.
- Using a 1/4 cup measuring cup, pour batter into prepared muffin tines. Batter should fill 3/4 of each tin.
- Bake in oven on 425 for 5 minutes. Without opening the oven door, lower the heat to 350 and bake for an additional 15 minutes.
- After done baking, remove the muffins from the oven. Cool for 10 minutes before eating. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
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