Ingredients
8
8 servings
- •1 ½ cups whole wheat flour
- •1 scoop whey protein powder
- •1 ½ teaspoons baking powder
- •1 teaspoon ground cinnamon
- •1 teaspoon ground ginger
- •1 teaspoon ground nutmeg
- •½ teaspoon baking soda
- •½ teaspoon salt
- •2 cups grated carrot
- •½ cup raisins
- •½ cup maple syrup
- •⅓ cup olive oil
- •2 large eggs
- •1 cup plain Greek yogurt
- •1 teaspoon vanilla extract
- •2 tablespoons raw sugar
- •3 tablespoons pumpkin seeds
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
- Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Gently stir in carrots and raisins.
- Whisk maple syrup and oil together in a medium bowl. Add eggs, yogurt, and vanilla and beat well. Pour the wet mixture into the dry and stir until just combined. It will be a bit lumpy.
- Pour the batter evenly into the muffin tins. Sprinkle raw sugar and pumpkin seeds over the tops.
- Bake muffins in the preheated oven until golden and a toothpick inserted into the middle of the largest muffin comes out clean, about 15 minutes. Cool the muffins on a cooling rack for at least 10 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 349
- Carbohydrate: 47g
- Fat: 15g
- Fiber: 5g
- Protein: 10g
- Sugar: 24g
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