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–+ servings

Carrot Cake Protein Muffins

Katelyn Theofanis
These Carrot Cake Protein Muffins are tender, subtly sweet, and packed with protein. Made from protein pancake mix, the muffins are perfect for breakfast, paired with coffee.
5 from 9 votes
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Prep Time 15 minutes
Bake Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 323 kcal

Equipment

Ingredients
  

Muffins

  • 2 cups protein pancake mix I used Kodiak Cakes.
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup light brown sugar packed
  • 2 large eggs room temperature and beaten
  • ½ cup avocado oil or liquid coconut oil
  • ⅓ cup plain Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1½ cups grated carrots
  • ½ cup chopped pecans or chopped walnuts

Cream Cheese Icing

  • 2 oz cream cheese softened
  • 2 oz unsalted butter softened
  • ½ tsp pure vanilla extract
  • ½ cup confectioners' sugar (powdered sugar), sifted
  • 2 tablespoon milk or half and half

Instructions
 

For the Muffins

  • Preheat the oven to 350° F and grease a 12 cup muffin tin, or line with paper liners.
  • In a large mixing bowl, combine the pancake mix, baking soda, baking powder, cinnamon, salt, and brown sugar, stir to combine.
  • Add the beaten eggs, avocado oil, Greek yogurt, and vanilla extract. Mix until everything is just incorporated, do not over-mix. Fold in the carrots and pecans.
  • Fill each cup of the prepared muffin tin ¾ of the way full. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for about 10 minutes before transferring them to a rack to cool completely.

For the Cream Cheese Icing

  • In the bowl of a standing mixer, or a large bowl with a hand mixer, beat together the cream cheese and butter until light and fluffy. Add the vanilla extract and confectioners' sugar, beat until smooth. Beat in the milk or half and half, mixing until completely incorporated.
  • Evenly distribute the icing onto each muffin and carefully spread the icing with a spatula until the top surface is covered.
  • Store muffins in the refrigerator in an airtight container for up to 5 days.

Nutrition

Calories: 323kcalCarbohydrates: 32gProtein: 7gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 50mgSodium: 333mgPotassium: 172mgFiber: 3gSugar: 21gVitamin A: 2910IUVitamin C: 1mgCalcium: 122mgIron: 1mg
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