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
