Carrot Cake Protein Muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 82.5
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 132.7 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 10.4 g

View full nutritional breakdown of Carrot Cake Protein Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


These are great high protein muffins that are easy for on the go snacking. These are great high protein muffins that are easy for on the go snacking.
Number of Servings: 12


    1 1/2 cup oat flour
    3 scoops vanilla pea protein powder
    3 tsp cinnamon
    3/4 tsp baking soda
    1/2 tsp salt
    1/4 tsp nutmeg
    6 egg whites
    10-15 stevia packets (or to taste)
    8 oz baby food carrots
    3/4 cup water


Store these muffins in the refrigerator to make them last longer.


Preheat oven to 350 degrees. Combine all dry ingredients in a large mixing bowl until well combined. In a separate bowl combine egg whites, stevia, baby carrots, and water. Once the wet mixture is combined, add to the dry mixture and mix until thoroughly combined. Spray muffin tins with nonstick spray, or place muffin liners in tins. Fill 12 muffin tins with batter, and bake for 20-30 minutes. ENJOY!

Serving Size: 1 muffin

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.