Love to Cook Recipe ~ Jumbo Carrot Protein Muffins

These protein muffins are so good you won't even know they're healthy! These will keep at room temperature for up to 2 days, or in the freezer for up to 3 months.

Ingredients

• 1 ½ cups whole wheat flour
• 1 scoop whey protein powder
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups grated carrot
• ½ cup raisins
• ½ cup maple syrup
• ⅓ cup olive oil
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons raw sugar
• 3 tablespoons pumpkin seeds

Cooking Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
2. Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Gently stir in carrots and raisins.
3. Whisk maple syrup and oil together in a medium bowl. Add eggs, yogurt, and vanilla and beat well. Pour the wet mixture into the dry and stir until just combined. It will be a bit lumpy.
4. Pour the batter evenly into the muffin tins. Sprinkle raw sugar and pumpkin seeds over the tops.
5. Bake muffins in the preheated oven until golden and a toothpick inserted into the middle of the largest muffin comes out clean, about 15 minutes. Cool the muffins on a cooling rack for at least 10 minutes before serving.

Nutrition Facts

• calories348.6
• carbohydrateContent46.6 g
• cholesterolContent52.1 mg
• fatContent15.2 g
• fiberContent4.5 g
• proteinContent10.1 g
• saturatedFatContent3.4 g
• sodiumContent378.5 mg
• sugarContent23.8 g