High Protein + High Fiber Carrot Cake Muffins
Carrot cake muffins that are both high protein and high fiber — blended oats, grated carrot and banana keep them tender and sweet, with 10g of protein per muffin.
10g protein / serving
109 kcal / serving
26 min
Serves 12
Recipe from YouTube by Maddison Noel
Ingredients
- Rolled oats1½ cups (1 cup blended, ½ cup whole)
- Vanilla protein powder3 scoops
- Baking soda1 tsp
- Baking powder1 tsp
- Salta pinch
- Carrots, grated2
- Banana, mashed1
- Egg whites1 cup
- High-protein milk½ cup
Method
1. Blend 1 cup of the oats into a fine flour; leave the other ½ cup whole.
2. Whisk together the oat flour, whole oats, vanilla protein powder, baking soda, baking powder and salt.
3. In a separate bowl, mash the banana and whisk in the egg whites and high-protein milk, then stir in the grated carrots.
4. Fold the wet mixture into the dry until just combined.
5. Divide the batter between 12 lined muffin cups.
6. Bake at 350°F for 15–17 minutes, until a toothpick comes out clean.