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Breakfast + Brunch

July 12, 2021

Protein Packed Carrot Breakfast Muffins

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These delicious carrot oatmeal muffins are packed with nutritious ingredients but still have that wonderful, nostalgic morning glory muffin flavor.

How to make your own oat flour

Good news, you can easily make your own oat flour right at home to use in this muffin recipe. Just measure out 1 cup of oats, add to a blender, and pulse for 15-20 seconds until pulverized.

Can I make these healthy muffins vegan?

I think these oatmeal muffins can also be made vegan by simply using 2 flax eggs in place of the regular eggs, however I haven’t tested them to be certain. Let me know if you give it a try, then be sure to leave a comment below! Instead of two eggs, use two flax eggs. Mix together 2 tablespoons flaxseed meal + 6 tablespoons water in a bowl until smooth. Allow to sit for 5 minutes before using in the recipe.

How to store & freeze muffins

To store: place these gluten free muffins on the counter in an airtight container or bag for a day, then transfer to the fridge.

To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

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Protein Packed Carrot Breakfast Muffins

These gluten-free muffins are packed with carrots and sweetened with banana and a hint of maple syrup making them perfect for a healthy snack or quick breakfast on the go!

Prep:
10
min
cook:
25
min
total:
30
min
Print It
Author:

Jen Hutzel

Ingredients
  • 1 cup gluten free oat flour
  • 1 cup packed super fine blanched almond flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 scoop protein powder, optional (I used Four Sigmatic protein blend)
  • 2 eggs, slightly beaten
  • 1 ripe banana, mashed
  • 2 small or 1 large carrot, grated
  • 1/4 cup toasted coconut flakes
  • 1/4 cup currants or raisins
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened non dairy milk
  • 1 tablespoon olive oil (any neutral oil will work)
  • 1 teaspoon apple cider vinegar (or fresh lemon juice)
  • handful of walnuts for topping, optional
Instructions
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners.
  2. In a large bowl, whisk together oat flour, almond flour, salt, baking soda, spices, and protein powder if using.
  3. In a separate large bowl, mix together eggs, banana, grated carrot, maple syrup, vanilla, nut milk, olive oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
  4. Add in dried fruit and coconut flakes.
  5. Divide batter evenly between muffin cups, filling 3/4 of the way full. Top with pieces of walnuts if using.
  6. Bake for 20-25 minutes or until toothpick inserted come out clean or with just a few crumbs attached.
  7. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Makes 12 small muffins.

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I’m jen

I’m so glad you’re here! Have a look around at some of my favorite recipes and let me know if you have any questions.

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