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.
Provided by Love to Cook
Categories Muffins
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
- Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Gently stir in carrots and raisins.
- 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.
- Pour the batter evenly into the muffin tins. Sprinkle raw sugar and pumpkin seeds over the tops.
- 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 : Calories 348.6 calories, Carbohydrate 46.6 g, Cholesterol 52.1 mg, Fat 15.2 g, Fiber 4.5 g, Protein 10.1 g, SaturatedFat 3.4 g, Sodium 378.5 mg, Sugar 23.8 g
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