Carrot Protein Muffins

Soft, lightly spiced muffins made with whole grains, carrots, and added protein — balanced and satisfying.

Made with whole wheat flour, grated carrots, and a combination of yogurt and protein powder, these Carrot Protein Muffins are soft, lightly spiced, and not overly sweet. The pineapple adds moisture and subtle sweetness, while the walnuts bring nice texture.

They work well as a quick breakfast, a snack, or something to have ready during busier weeks — easy to batch, store, and come back to.

Ingredients

Here’s what you’ll need for this recipe:

Dry Ingredients

Whole Wheat Flour: Provides fibre and structure, making the muffins more filling and balanced.

Protein Powder: Adds protein to support satiety. Whey gives a softer texture, while plant-based options are slightly denser.

Quick Oats: Adds additional fibre and a soft, hearty texture.

Baking Powder & Baking Soda: Helps the muffins rise and stay light.

Spices (Cinnamon, Ginger, Nutmeg): Adds warmth and depth of flavour without needing extra sugar.

Salt: Balances sweetness and enhances overall flavour.

Wet Ingredients

Flax Eggs: Provides structure and helps bind the muffins together.

Oil (Avocado or Olive Oil): Keeps the muffins moist and tender.

Maple Syrup: Adds natural sweetness and moisture.

Greek Yogurt or Skyr: Adds protein and creaminess, helping create a soft texture.

Pineapple (with Juice): Adds moisture and subtle sweetness while keeping the muffins light.

Vanilla Extract: Enhances overall flavour.

Apple Cider Vinegar: Reacts with baking soda to help create a lighter crumb.

Mix-Ins

Carrots: Adds natural sweetness, moisture, and fibre.

Walnuts (Optional): Adds texture and healthy fats.

Kitchenware

You’ll also need:

Muffin pan
Muffin liners or oil for greasing
Mixing bowls
Measuring cups and spoons
Whisk and spatula
Box grater

Steps

Preheat oven: Preheat to 350°F and prepare a muffin pan.
Prepare flax eggs: Combine ground flax and water and let sit.
Mix dry ingredients: In a large bowl, whisk together all dry ingredients until evenly combined.
Mix wet ingredients: In a separate bowl, whisk together flax eggs, oil, maple syrup, yogurt, pineapple, vanilla, and apple cider vinegar until smooth.
Combine: Gently fold wet ingredients into dry ingredients until just combined.
Add mix-ins: Fold in grated carrots and walnuts (if using). Let the batter sit for a few minutes while preparing the muffin pan — this helps hydrate the oats and flour.
Portion: Divide batter into 16 muffin cups, filling each about 3/4 full.
Bake: Bake for 20–24 minutes, until a toothpick inserted comes out clean.
Cool: Allow muffins to cool slightly before removing from the pan. Enjoy on their own or pair with yogurt or nut butter.

Tips & Notes

If using plant protein, add:
- 1–2 tbsp extra yogurt or
- 1–2 tbsp milk
Do not overmix — this keeps muffins soft.
Muffins will continue to set slightly as they cool.
Store in the fridge for up to 5 days or freezer for up to 2 months.

Recipe

Carrot Protein Muffins

Servings: 16
Time: 40 mins
Print

Soft, lightly spiced muffins made with whole grains, carrots, and added protein — balanced and satisfying.

Ingredients

1 1/2 cups whole wheat flour, scooped and levelled
1/2 cup protein powder (vanilla or unflavoured)
1/4 cup quick oats
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
2 flax eggs (2 tbsp ground flax + 6 tbsp water)
1/3 cup oil (avocado or olive oil)
1/2 cup maple syrup
1/2 cup Greek yogurt or skyr
1/2 cup puréed pineapple (with juice)
1 tsp vanilla extract
1 tbsp apple cider vinegar
2 cups grated carrots, packed
1/2 cup chopped walnuts (optional)

Directions

Preheat to 350°F. Line or grease a muffin pan.
Combine ground flax and water and let sit.
In a large bowl, whisk together all dry ingredients.
In a separate bowl, whisk wet ingredients until smooth.
Gently fold wet ingredients into dry ingredients until just combined.
Fold in grated carrots and walnuts (if using). Let batter sit for a few minutes to hydrate.
Divide batter into 16 muffin cups, filling each about 3/4 full.
Bake for 20–24 minutes, until a toothpick inserted comes out clean.
Let muffins cool slightly before removing from pan.

Nutrition

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

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Disclaimer: All recipes on this site are intended for informational and educational purposes only. Results may vary depending on ingredients, equipment, and individual experience. Please use your best judgment and consider any allergies, dietary needs, or health conditions. The website owner is not responsible for any outcomes related to the preparation, cooking, or consumption of these recipes. Use this content at your own discretion and risk.