Almond Flour Carrot Cake Protein Muffins
A high-packed, grain-free take on classic carrot cake, these muffins are lightly sweetened, rich in healthy fats, and perfect for balancing blood sugar while providing a protein boost.
Equipment
- mixing bowls
- whisk
- Muffin tin & liners or silicon cups
- Grater
- measuring cups
- measuring spoons
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- 3 large pasture-raised eggs
- ⅓ cup maple syrup or monk fruit sweetener
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
- 1 scoop vanilla protein powder collagen or plant-based
- 1 cup shredded carrots
- ¼ cup chopped walnuts or pecans optional
- ¼ cup unsweetened shredded coconut optional
- Coconut oil spray optional
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- In a bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, and sea salt.
- In another bowl, whisk eggs, maple syrup, coconut oil, vanilla, and almond milk. Stir in protein powder.
- Mix wet and dry ingredients until combined, then fold in shredded carrots, nuts, and coconut.
- Spray muffin tin (if not using liners) or silicon cups with coconut oil spray
- Divide batter into muffin tins and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Video
Notes
Nutrition Information per Serving (My Fitness Pal):
Calories: 272
Fat grams: 17g
Carbohydrates: 22g (net 13g)
Protein: 10g
Servings: 12
Calories: 272kcal