Nics Nutrition Carrot Cake Protein Muffin Recipe

Protein Carrot Cake Muffins

45g (1 cup) oat flour (blended oats) or quick oats such as Ready Brek
160g (1 cup) pureed/grated carrot (I just whizzed a few skinned carrots in my food processor)
50g/2 x scoops of vanilla protein powder (or milk powder)*
3 egg whites
85g (1/2 cup) fat-free Greek yoghurt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda (+pinch of salt)
7g (1/2 cup) stevia (natural sweetener)
60g (1/2 cup) chopped walnuts** – optional or swap for almonds/pecans/dried fruit

Pre-heat the oven to 180 degrees C
In a bowl mix the quick oats/oat flour, cinnamon, nutmeg, baking powder, baking soda, salt and protein powder
In another bowl mix together the grated carrots, egg whites, yoghurt and stevia
Combine the wet and dry ingredients together and then stir in the nuts or dried fruit
Divide batter between 12 x greased muffin cases (grease with 1 cal spray oil) or non-stick muffin cases
Bake for 25 minutes, allow to cool and enjoy!

*I used My Protein Whey .. if you’re using skimmed milk powder add 1 tsp of vanilla and a dash of milk/water if the mixture is too dry

The walnuts increases the healthy fats in these muffins!

Recipe by Nics Nutrition at https://nicsnutrition.com/carrot-cake-protein-muffin-recipe/