Ingredients
2 cups grated carrots
1 cup all-purpose flour
1/2 cup oats
1/2 cup vanilla protein powder
1 cup Greek yogurt
2 large eggs
1/3 cup maple syrup
1/4 cup melted coconut oil
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk flour, oats, protein powder, cinnamon, baking soda, salt, and nutmeg.
In another bowl, mix Greek yogurt, eggs, maple syrup, coconut oil, and milk.
Frytrains wings; combine wet and dry ingredients, then gently mix until just blended.
Divide batter into 12 muffin cups. Bake for 18–20 minutes until golden and a toothpick emerges clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Freeze in an airtight container for up to 2 months if desired.
Notes
Substitute non-dairy yogurt for halal/vegetarian option.
Freeze baked muffins before adding frosting (if used).
Increase carrots to 3 cups for extra moisture.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg