Carrot Cake Protein Muffins

Protein Shakes not really your thing? Making low-sugar, high-protein muffins or bars are a great way to make snacks in advance, and avoid all the processed junk that store-bought protein bars give you.


This recipe is from Jamie Eason, who has a lot of great recipes out there. I know that protein powder in and of itself is not the most “natural” thing, but I still feel like it’s a good source of protein when you use it right. Jamie makes hers in a square tin, but I went ahead and put mine into 12 muffin cups so that they are ready to grab each day.

Carrot Cake Protein Muffins

1 cup oat flour
2 scoops vanilla whey protein
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg
4 egg whites
3/4 cup Truvia (or other natural sweetener)
8 oz baby food carrots
4 oz water


1. To make oat flour, place 1 cup of old fashioned oats (NOT quick cooking) into your food processor and grind until they resemble a flour. It’s okay if you still have some pieces in there – it adds some texture to your muffins.

2. Mix oat flour, whey, cinnamon, baking soda, salt, allspice, and nutmeg in a bowl.

3. Combine egg whites, sugar substitute, baby food, and water in a separate bowl.

4. Add your wet ingredients to your dry, and mix well. Your batter will be pretty runny.

5. Pour your batter either into an 8×8 pan or into your muffin tins, and bake at 350 for 25-30 minutes. Test with a toothpick – if it comes out clean, your done!

It’s no carrot cake, but it’s a pretty clean, healthy way to get a sweet fix. If you make 12 servings, each will be just under 100 calories, with less than 1 gram of fat and about 10 grams of protein, depending on your whey powder. These make a great pre-workout snack! Enjoy!

2 thoughts on “Carrot Cake Protein Muffins

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