Carrot Cake Protein Muffins (Perfect For Breakfast

• Vegetarian

• Produce

  • 2 cup Carrots

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 1 Egg, large

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1 scoop French vanilla ideallean protein
  • 1 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 1/4 cup Whole wheat flour, white

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1/2 cup Greek yogurt, nonfat plain

Found on proteinrecipes.com

Description

Ingredients

• 1 1/4 c white whole wheat flour
• 1 1/2 tsp. pumpkin pie spice
• 2 tsp. baking powder
• 1 scoop french vanilla IdealLean protein
• 1/2 tsp. cinnamon
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 c honey
• 1/4 c unsweetened almond milk
• 1/2 c nonfat, plain greek yogurt
• 1 large egg
• 1/4 c coconut oil, melted and cooled
• 2 c shredded carrots

Directions

• Preheat the oven to 375 F and coat a 12-cup muffin tin with non-stick cooking spray. The recipe will only make 9 muffins, so you will only need to coat 9 cups.
• In a large bowl, whisk together the flour, protein, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
• In a medium bowl, whisk together the yogurt, almond milk, honey, coconut oil, and egg until fully combined. Make a well in the middle of the dry ingredients and pour the wet into the well. Stir with a spatula just until the flour disappears. Do not over mix. Fold in the carrots.
• Divide the muffin batter evenly among the 9 cups using a 1/4 measuring cup.
• Bake for 15-18 minutes or until a toothpick inserted at the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then remove to a cooling rack. Enjoy!

Nutrition