High Protein Carrot Cake Muffins
- 35 min
- Serves 6
- 13 ingredients
15 minutes to prep, 20 to cook. These high‑protein carrot cake muffins combine the wholesome flavors of banana, carrot, and cinnamon with a creamy cream cheese frosting and crunchy nuts. Perfect for a quick breakfast or a satisfying snack, they’re both sweet and nutritious.
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Method
Stir together the mashed banana, cracked egg, Greek yoghurt, and vanilla extract in a glass mixing bowl.
Add oat flour, plain flour, Legion Whey+ protein powder (French Vanilla), baking powder, cinnamon, and salt; stir again until combined.
Kitchen notes · Added by ReelsMeals: Batter is evenly combined after the dry ingredients are added.
Fold the grated carrot into the batter.
Kitchen notes · Added by ReelsMeals: Grated carrot is distributed through the batter.
Stir the batter with a spatula to ensure an even mixture.
Line a muffin tray with paper liners.
Fold the batter into the lined muffin cups, dividing the mixture into six portions.
Bake until golden and set (approximately 20 minutes).
Kitchen notes · Added by ReelsMeals: Muffins are golden and set in the center.
Top each baked muffin with a spoonful of cream cheese frosting.
Sprinkle chopped nuts over the frosting.
Tips while you cook
- Mash banana first
- Mash the banana before adding the egg, yoghurt and vanilla.
- Fold carrots after dry ingredients
- Add the grated carrot after the flours and protein powder are combined.
- Line the tray before filling
- Place paper liners in the muffin tray prior to dividing the batter into six portions.
- Check doneness by color
- Bake until the muffins are golden and set, about 20 minutes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Nicki Georgiou’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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