Moist High Protein Carrot Cake Muffins
High Protein Carrot Cake Muffins are wholesome muffins made with almond flour, oats, Greek yogurt, and grated carrots, lightly sweetened with honey and flavored with cinnamon and nutmeg for a nourishing snack or breakfast.
Ingredients
- 1 cup grated carrots
- 1 cup almond flour
- ½ cup rolled oats
- ½ cup Greek yogurt
- ¼ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup walnuts chopped optional
Instructions
- Preheat oven to 350°F (175°C) and line or lightly grease a muffin tin.
- Mix grated carrots, Greek yogurt, honey, eggs, and vanilla in a large bowl until well combined.
- Whisk almond flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Add the dry ingredients to the wet mixture and stir gently until just combined, folding in walnuts if using.
- Divide the batter evenly into muffin cups, filling each about ¾ full.
- Bake 18 to 20 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.