Jumbo Carrot Protein Muffins: A Healthy & Delicious Recipe

Ingredients

• 1.5 cups whole wheat flour
• 1 scoop whey protein powder
• 1.5 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 2 cups grated carrot
• 0.5 cup raisins
• 0.5 cup maple syrup
• 0.33 cup olive oil
• 1 cup plain Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons pumpkin seeds
• 2 tablespoons raw sugar

Instructions

1. Preheat your oven to 425°F (220°C). Prepare two 4-cup jumbo muffin tins by lining them with paper liners for easy removal.
2. In a large bowl, whisk together flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt. Gently fold in the grated carrots and plump raisins.
3. In a separate medium bowl, whisk together maple syrup and olive oil. Beat in the Greek yogurt, eggs, and vanilla extract until well combined. Gradually stir the wet maple syrup mixture into the dry flour mixture until just combined. The batter will be slightly lumpy, which is perfect.
4. Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the tops generously with crunchy pumpkin seeds and coarse raw sugar for added texture and sweetness.
5. Bake in the preheated oven until the muffins are beautifully golden brown and a toothpick inserted into the center of the largest muffin comes out clean, approximately 15 minutes. Let the muffins cool on a wire rack for about 10 minutes before serving to allow them to set.

Nutrition

• Calories: 349 kcal
• Fat Content: 15 g
• Fiber Content: 5 g
• Sugar Content: 24 g
• Sodium Content: 379 mg
• Protein Content: 10 g
• Cholesterol Content: 52 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g