PROTEIN CARROT
CAKE MUFFINS
(CREAM CHEESE FROSTING)
Protein
19G
Calories
130
Prep Time
15M
Bake Time
22M
All the cozy flavors of carrot cake—shredded carrots, warm spices, and optional cream cheese frosting—packed into a high-protein muffin format. The carrots add natural sweetness and incredible moisture while sneaking in some extra vegetables. We've balanced the spice blend perfectly so every bite tastes like the real thing, not a protein powder imitation. Top with a light cream cheese drizzle for special occasions, or enjoy them plain for everyday fuel. Get the full Veggie Pack for more recipes. All nutrition data is verified using USDA FoodData Central for accuracy.
Get the printable pack
Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
Ingredients
💧 Hydration Adjustment Needed
Total: water or milk to your wet mix
Dry Base
Select Alternative:
Wet Mix
Select Alternative:
💡 Click any ingredient to see alternatives. Hydration adjustments are calculated automatically.
Step-by-Step Instructions
Preheat and Prep
Preheat your oven to 375°F (190°C). Spray a 12-slot muffin tin with non-stick cooking spray. We recommend using a silicone tray for the best "no-stick" release without adding fats.
Mix the Dry Base with Spices
Whisk the oat flour, vanilla whey protein, baking powder, and cinnamon in a large bowl. The cinnamon adds that classic carrot cake warmth—ensure these are well-distributed to prevent "protein clumps" later.
Wet Ingredients & Grated Carrots
In a separate bowl, mash the bananas until smooth (use a scale for 200g precision). Stir in the Greek yogurt, egg whites, and finely grated carrots until uniform. Fold the wet mix into the dry mix gently—do NOT overmix or the muffins will become gummy.
The High-Heat Trick
Fill muffin cups 3/4 full. Bake at 375°F for 5 minutes, then (without opening the door) lower the heat to 350°F (175°C) and bake for 13-15 more minutes. This creates the bakery-style domed top.
Troubleshooting Guide
Muffins are Gummy Center
Usually caused by under-baking or using bananas that were too large (excess moisture). Ensure you use exactly 300g of banana mash.
They Didn't Rise (Flat Tops)
Your baking powder might be old, or you over-mixed the batter, which destroys the air bubbles. Fold wet into dry until *just* combined.
Tops Are Sinking
This happens when muffins are removed from the heat too early or the oven door was opened too often. Use a toothpick to check for crumbs.
Too Dry / Rubber Texture
Typical of over-baking whey protein. Try reducing the second stage of baking by 2 minutes, or swap 20g of protein powder for 20g of almond flour.
Substitution Matrix
| Original | Swap With | Macro Impact |
|---|---|---|
| Whey Protein | Casein or Pea Protein | +10% Liquid Required |
| Greek Yogurt | Cottage Cheese (Blended) | Higher Protein + Sodium |
| Oat Flour | Gluten-Free 1-to-1 Blend | Neutral |
| Liquid Egg Whites | 2 Whole Eggs | +10g Fat / +90 Cal |
Nutrition Facts
12 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.