Carrot cake muffins that come with an added protein boost?!? Sign me up! These muffins are vegan, gluten free, and contain about 9 grams of protein per muffin if made to the exact recipe. Plus, they are perfect to make ahead and have ready for those busy mornings when you are running out the door. Have two muffins for breakfast and you’ll have a protein-packed and healthy treat for the am hours!
Meal Prep
If you want to have these muffins ready to go for the week, then I would definitely recommend meal prepping them on the weekend! This recipe makes 15 muffins, so if you’re having two per day, that’s plenty to get you through the week. If you’re making these for yourself and significant other, I would recommend doubling the recipe to have enough for the two of you. It’s never fun to run out of a meal prep halfway through the week!
What Equipment Do I Need?
- Muffin Tin or Tins – depending on the size of the tins you have. You’ll need enough spots for 15 muffins.
- Measuring Cups/Spoons
- Muffin Liners, Silicone Baking Cups, or Olive Oil – to prevent any sticking to the muffin tins
- Two Mixing Bowls
- Wooden Spatula or Spoon
- Small Bowl – for the flax and water mixture
- Optional – High Speed Blender or Food Processor – if you’re making your own oat flour
Ingredients
- Extra Fine Almond Flour
- Gluten Free Rolled Oats or Oat Flour
- Cinnamon
- Baking Soda
- Baking Powder
- Ground Ginger
- Creamy Natural Almond Butter
- Flax Seed Meal
- Water
- Vanilla Extract
- Unsweetened Vanilla Almond Milk
- Finely Shredded Carrots
- Sliced Almonds
- Raisins
- Unsweetened Shredded Coconut
Substitutions
Keep in mind, any substitutions with this recipe may change the protein content of the muffins!
- Flax Seed Meal & Water – If you’re not vegan, you can also use regular eggs. Another option is vegan egg replacers, although this may make your muffins more dense.
- Unsweetened Vanilla Almond Milk – If you’d prefer a different type of non-dairy milk, you can make that switch.
- Sliced Almonds – Pecans or walnuts would also go well with this.
- Raisins – Craisins would also work.
- Unsweetened Shredded Coconut – I like the flavor this adds to the recipe (I’m a huge coconut fan), but if you don’t like coconut, you can choose to omit this!
Recipe
Carrot Cake Protein Muffins
Ingredients
- 1 cup extra fine almond flour
- 1 cup gluten free oat flour (I used gluten free rolled oats and ground them into flour in my blender)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1 cup creamy natural almond butter
- 2 tbsp flax seed meal
- 6 tbsp water
- 2 tsp vanilla extract
- 1/2 cup unsweetened vanilla almond milk
- 2 cups finely shredded carrots
- 1/2 cup sliced almonds
- 1 cup raisins
- 1/2 cup unsweetened shredded coconut
- 1/2 cup maple syrup
Instructions
- Combine flax seed meal and water in a small bowl and stir. Let sit for 15 minutes.
- Preheat the oven to 400℉. Grease one or two muffin tins depending on the size with extra virgin olive oil, or use silicone baking cups or muffin liners.
- Combine all dry ingredients in a bowl – almond flour, oat flour, baking soda, baking powder, cinnamon, and ground ginger in a small mixing bowl.
- Combine all wet ingredients in a bowl – almond butter, maple syrup, vanilla extract, and almond milk in a medium mixing bowl. Stir well.
- Once flax and water mixture has sat for long enough, add it to the wet ingredients and stir.
- Add the dry ingredients to the wet, and mix well. Add remaining ingredients and mix well.
- Let batter sit for 10 minutes.
- Spoon out batter into muffin tins, filling 15 cups. Bake in the oven for 13 – 15 minutes or until browned.
- Serve warm or store in an air tight container in the fridge.
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