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Ingredients
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1 ½ cups whole wheat flour
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1 scoop whey protein powder
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1 ½ teaspoons baking powder
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1 teaspoon ground nutmeg
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½ teaspoon baking soda
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½ teaspoon salt
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2 cups grated carrot
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½ cup raisins
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½ cup maple syrup
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⅓ cup olive oil
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2 large eggs
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1 cup plain Greek yogurt
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1 teaspoon vanilla extract
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2 tablespoons raw sugar
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3 tablespoons pumpkin seeds
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
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Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Gently stir in carrots and raisins.
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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.
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Pour the batter evenly into the muffin tins. Sprinkle raw sugar and pumpkin seeds over the tops.
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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.
Cook's Note:
You can use vanilla-flavored Greek yogurt if you prefer. The raw sugar and pumpkin seeds are optional.
Nutrition Facts (per serving)
349 | Calories |
15g | Fat |
47g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 349 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 3g | 17% |
Cholesterol 52mg | 17% |
Sodium 379mg | 16% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 5g | 16% |
Total Sugars 24g | |
Protein 10g | 20% |
Vitamin C 2mg | 3% |
Calcium 102mg | 8% |
Iron 2mg | 13% |
Potassium 376mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.