Adding yogurt, almond flour, and protein powder to this recipe makes them delicious and healthy.
Waking up on a lazy Sunday morning to the tantalizing aroma of freshly baked carrot cake muffins wafting through your kitchen is high on the “best things ever list.” Now, imagine those muffins are not only delicious but also packed with healthy, high-quality protein.
Sounds like a dream, right? Well, welcome to your new favorite recipe! If you’re a fan of baking, a health enthusiast, or just someone who loves a good carrot cake muffin, you’re in the right place.
Today, we’re sharing a light and airy carrot cake muffins recipe that’s not only gluten free but also boosted with our very own Life's Abundance Vanilla Plant Protein. With no added sugar or artificial preservatives, flavors, or colors, this protein powder promises a nutrient-rich blend of clean, high-quality proteins, including pea, chia, pumpkin, hemp, and quinoa. What’s not to love?
Whether you want to add a protein punch to your breakfast, need a post-workout snack, or enjoy a guilt-free treat, this delightful carrot cake muffin recipe is perfect for any occasion. So, grab your apron, and let’s get baking!
*Chef’s Notes: Want to make these muffins truly vegan? Just swap the butter for coconut oil. You can also use cane sugar or granulated monk fruit if you're out of coconut sugar. All-purpose flour works like a charm, too! And remember, the frosting is totally optional–after all, muffins are just cake without the frosting.
Makes 10
Instructions for Healthy Carrot Cake Muffins
1 cup coconut sugar
1/2 cup of your favorite butter or coconut oil
2 large eggs
1/2 cup Greek yogurt
1 tsp. vanilla extract
1 scoop Life’s Abundance Vanilla Plant Protein
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
1 cup all-purpose gluten-free flour
1/2 cup ground almond flour
2 cups shredded carrots
Instructions for Healthy Carrot Cake Muffins
Mix the sugar and butter in a stand mixer or by hand until light and fluffy for about three minutes.
Add the eggs, Greek yogurt, and vanilla extract, and mix until well incorporated.
Add the Life’s Abundance Vanilla Plant Protein, baking powder, baking soda, sea salt, all-purpose gluten free flour, almond flour, and shredded carrots. Mix until just combined.
Scoop the batter into cupcake liners using a 1/4 measuring cup (makes about 10 cupcakes). Bake at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool for 20-30 minutes before frosting, if desired.
Life’s Abundance Vanilla Plant Protein is a clean, well-rounded, non-GMO protein source perfect for baked goods.
Ingredients for Cream Cheese Frosting (Optional)
1 Tbsp. Life’s Abundance Vanilla Plant Protein
2 cups powdered sugar or monk fruit sweetener
4 oz. cream cheese
4 Tbsp. butter
1/16 tsp. sea salt
1/4 cup shredded carrots for garnish
Instructions for Cream Cheese Frosting
In a stand mixer, combine Life’s Abundance Vanilla Plant Protein, powdered sugar, cream cheese, butter, and sea salt. Beat until creamy and smooth.
Frost the cooled muffins and garnish with shredded carrots.
These carrot cake muffins strike the perfect balance between healthy and delicious, making them an ideal choice for breakfast, brunch, or a quick snack. By adding Life’s Abundance Vanilla Plant Protein, you’re giving your body a boost of high-quality nutrients. This versatile protein powder is a pantry staple that changes your health game, perfect for all your baking adventures–and more.
Ready to give it a try? Head over to our store and grab your Life’s Abundance Vanilla Plant Protein today. Happy baking!
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