Healthy Protein Carrot Cake Muffins
These healthy protein carrot cake muffins are light, fluffy, and delicious! Made with shredded carrots, warm cinnamon, protein pancake mix, and a crunchy pecan coconut topping. 14 grams of protein per muffin!
Servings 10 muffins
Calories 188kcal
Equipment
Ingredients
- 2 cups Kodiak Cakes Flapjack Mix
- 4 scoops Orgain vanilla protein powder
- 1 teaspoon cinnamon
- 1.5 cups almond milk
- ¼ cup maple syrup more for sweeter muffins
- ¼ cup refined coconut oil melted
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup shredded carrots
- 2 tablespoon chopped pecans
- 2 tbsp shredded coconut
Instructions
- Preheat the oven to 425°F. Prepare a muffin tin with muffin liners and spray them with coconut oil spray.
- Combine the dry ingredients in a large bowl.2 cups Kodiak Cakes Flapjack Mix, 4 scoops Orgain vanilla protein powder, 1 teaspoon cinnamon
- In a separate medium bowl, add the egg and beat it with a whisk. Stir in the other liquid ingredients until well mixed.1.5 cups almond milk, ¼ cup maple syrup, ¼ cup refined coconut oil, 1 large egg, 1 teaspoon vanilla extract
- Stir in the carrots.½ cup shredded carrots
- Use a large cookie scoop to scoop out approximately 10 large muffins into a prepared muffin tin. Top each muffin with a sprinkle of pecans and coconut.2 tablespoon chopped pecans, 2 tablespoon shredded coconut
- Bake the muffins for 5 minutes. Lower the oven temperature to 350°F and bake for an additional 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Store in an airtight container at room temperature for 3-4 days. Freeze in a freezer-safe container for up to 3 months for longer storage.
Nutrition
Serving: 1muffin | Calories: 188kcal | Carbohydrates: 16g | Protein: 14g | Fat: 8g | Fiber: 2g
