Carrot Cake Protein Muffins
I am delighted to present to you a guest recipe by Ben, who a couple of years back shared a recipe for a Coffee Protein Shake with us. Here’s that recipe – and here is Ben:Ben is back now with something new: protein muffins. Carrot cake ones, to celebrate the world of delicious bright vegetables in sweet snacks and desserts. Mic over to you, Ben:
Recently I had been after something that resembled the carrot cake recipes that we’re all familiar with. Only this time I wanted it with the sugar and butter reined right in, and the protein cranked up.
Enter these carrot cake protein muffins.
These beauties are not only high in protein, but are also gluten-free, low fat, and low carb. It’s now official: You’re allowed carrot cake for breakfast.
With the cozy spices of cinnamon and nutmeg in tow, they’re a beautiful carrot cake in muffin form, and what’s more: They pack in a great 10g of protein per muffin.
Coconut flour gets a bit of a bad rep of being difficult to work with. This is due to its highly-absorbent nature, meaning that if you go over your intended amount even a little bit then you run the risk of making your muffins ultra dry. So make sure you level off your cup when measuring it out!
If you’re feeling adventurous you can even make your own maple syrup. It’s quick, it’s easy, and cuts out the preservatives or additives that high street brands are prone to adding.
A quick note on some of the ingredients: A few of them can be easily substituted in case you’re missing anything. If you’re out of cashew milk then any form of milk can be used instead, including almond and soy milk. Also, if you don’t have any maple syrup then honey will also work fine.
Ingredients (yields 8 muffins)
½ cup coconut flour
2 scoops vanilla whey protein powder
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp coconut oil, at room temperature
2 large egg whites
1 tsp vanilla extract
½ cup plain nonfat Greek yogurt
1 tbsp pure maple syrup
½ tsp vanilla extract
½ cup unsweetened cashew milk
1 cup carrots, freshly grated
1. Start by preheating your oven to 350°F/180°C. Line 8 standard-sized muffin cups with nonstick cooking spray.
2. In a medium bowl, whisk together the protein powder, coconut flour, baking powder, salt, cinnamon, and nutmeg.
3. In a new bowl, whisk together the coconut oil, egg, and vanilla. Then stir in the Greek yogurt until smooth. Stir in the maple syrup and vanilla extract.
4. Here we need to alternate between adding the coconut flour mix and milk. Do this by starting and ending with the coconut flour. Ideally, we want to add the coconut flour mix in 3 parts, but don’t worry if you end up doing this in 4-5 parts.
5. Leave the batter to rest for 10 minutes. Gently fold in the grated carrots.
6. Evenly portion the batter into the muffin cups. Bake in your preheated oven for about 25-30 minutes at 350°F/180°C. You will need to remove them once the muffin tops feel firm and when an inserted toothpick comes out of the muffin clean.
7. Remove the muffins from the oven and leave in the cups while they cool for 5-10 minutes. Then carefully remove from the cups and leave to cool completely.
Macros per muffin: 110kcals, 11.4g carbs (out of which 4g is fibre!), 10g protein and 2.5g fat.
About the author:
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.