Carrot Protein Muffins
◷30 minutes
Moist, fragrant carrot muffins with protein — a filling breakfast or snack. They freeze well.
Ingredients
Carrot180 g
Eggs2 pcs
Vegetable oil60 g
Greek yogurt120 g
Sugar80 g
Wheat flour140 g
Protein powder50 g
Baking powder1.5 tsp
Ground cinnamon1 tsp
Ground ginger0.5 tsp
Saltpinch
Raisins(optional)40 g
Instructions
1
Mix the wet ingredients: eggs, oil, yogurt and sweetener.
2
Separately mix the dry ones: flour, protein powder, baking powder, spices and salt.
3
Combine them, then fold in the carrot and any add-ins. The consistency should be thick, sliding slowly off the spatula.
4
Divide between muffin cases and top each with a nut if you like — I use a whole pecan. Bake at 180 °C for 20–25 minutes.
Freezing
Cool completely before freezing
Up to 3 months
Thaw in the fridge or the microwave