• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Chocolate Carrot Turmeric Protein Muffins (dairy-free!)

February 19, 2019 by Rachael Ng Leave a Comment

I came up with these Protein Muffins on a whim last week when my husband was talking about needing a snack at work. We love a good muffin, and what’s better than a low sugar, protein veggie muffin? Yep. These muffins have a lot going on. Carrots, turmeric, protein powder, chocolate – the works. And my husband loved them! These muffins are fluffy, super moist (never gonna be sorry for that adjective) and as easy as an other muffin!

If you don’t have access to a Turmeric Protein Powder, don’t fret. You can use whatever protein powder you have on hand (vanilla, chocolate, or unflavored would be best) + one or two teaspoons of turmeric. I chose to use half Stevia in the Raw (not sponsored) and half coconut sugar for better flavor. Feel free to replace the coconut sugar with more Stevia for an even lower sugar option. And the chocolate chips are optional! I sprinkled a few over each muffin pre-bake for a bit of sweetness. You could add more to your batter or leave them off totally. Happy baking!

Chocolate Carrot Turmeric Protein Muffins
Makes 9 regular muffins

3/4 cup whole wheat pastry flour
1/2 cup Turmeric Protein Powder*
1/4 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup Stevia in the Raw
1/4 cup coconut sugar
1/4 cup coconut oil, melted
1/4 cup unsweetened almond milk, room temp
2 large eggs, room temp
1 tsp vanilla extract
1 1/2 cups finely grated carrot (about 3 large carrots)
~1/4 cup dairy-free chocolate chips (optional)

1.) Preheat your oven to 350°F and line your muffin pan with paper liners or spray with olive oil (or other non-stick spray). Bring your two eggs to room temperature by placing them in a glass of warm water for about 10 minutes.

2.) In a large bowl, sift the flours, protein powder, and cocoa powder. Whisk in the baking soda, baking powder, salt, cinnamon, and nutmeg until everything is well combined; set aside.

3.) In a medium bowl, mix together the stevia, coconut sugar, and melted coconut oil. Add in the almond milk, eggs, and vanilla, whisking until everything is combined. Grate your carrot and squeeze out and discard of (or keep!) the juice. Stir in the shredded carrot, breaking up any chunks.

4.) Fold wet ingredients into dry until no flour pockets remain. Fill muffin wells nearly to the top. If desired, sprinkle chocolate chips on top of unbaked muffins.

5.) Bake at 350°F for 15 minutes or until toothpick inserted into a muffin comes out clean/with a few crumbs. Store leftovers in a sealed container in the refrigerator. Reheat to enjoy!

*you can also use 1/2 cup vanilla or plain protein powder + 1-2 tsp turmeric

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Breads, Dairy-free, Muffins Tagged With: carrot, chocolate, dairy-free, muffins, protein, turmeric

Previous Post: « Chocolate Mini Bundt Cakes (dairy-free!)
Next Post: Sesame Coconut Nut & Seed Bars (with CBD oils!) »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

Weeknd baking plans: Double Chocolate Zucchini Bread 🤎🥒
Brighten your week with these v kid-friendly Strawberry Rice Krispie Treats 🍓🤗 Dark chocolate drizzle optional (or is it?).
Frosting to cake ratio 🤌🏼✨
Can chocolate cake cure COVID? Imma need a slice or two 😷🤧 In all seriousness, stay safe out there! I’ll be quarantining and hopefully feeling better soon 😌
It’s in the 90°s allll week, so you can find me filling my time with sunshine and vegan ice cream pops 🌞🍦
If you haven’t topped your peanut butter cookie bars with strawberry jam and potato chips then you. are. missing. out. 😉🥜✨🍓
As if I needed another chocolate pb recipe on the blog… ✨NEW✨ Peanut Butter Sandwich Cookies with Whipped Ganache 😚 Totally delicious. And easy too! Cookies inspired by the lovely @laneandgreyfare
It’s feelin’ like a brownie kinda weekend 🤎🍊
Chocolate chip cookies: forever giving big boss energy⚡️

Top Recipes

  • Double Chocolate Zucchini Bread
  • Peanut Butter Sandwich Cookies with Whipped Ganache
  • Double Chocolate S'mores Cookies
  • Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)
  • Coconut Sugar Cupcakes

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2022 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.