Carrot Protein Muffins


  • 1 ¾ Whole wheat flour
  • 2 scoops Plain or Vanilla protein powder
  • 1 ½ TSP Baking powder
  • ½ TSP Baking soda
  • ¼ TSP Salt
  • ½ TSP Cinnamon
  • ¼ TSP All Spice
  • 2⁄3 cup Good quality maple syrup
  • 1 cup Shredded carrot
  • ¾ cup Greek yogurt
  • 2 large eggs
  • ½ TSP Vanilla extract
  • 6 TBSP Coconut oil (Melted)
  • Optional- oats for topping


  1. Preheat oven to 350 degrees and pre line muffin tins. In a large mixing bowl combine whole wheat flour, vanilla protein powder, baking powder, baking soda, salt, cinnamon and all spice. Whisk the dry ingredient together.
  2. In a separate bowl combine maple syrup, shredded carrots, Greek yogurt, eggs and vanilla extract. Add wet ingredients to the dry ingredients and mix until everything is well combined. You should be left with a fairly thick batter.
  3. Fill your lined muffin cups about ¾ of the way with batter, evenly distributing. The batter should fill about 16 muffin cups. Top each muffin with a sprinkle of oats. Bake at 350 degrees for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool, serve and enjoy!


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