Healthy Protein-Packed Carrot Muffins


When I began following a low-carb high-protein diet, I reinvented many of my favourite baking recipes to include added protein and minimal sugar. Some of the challenges I faced when using alternative flours, and cooking with whey protein powder, is that even when the treats tasted good they were a far-cry from the original. DSC01089 These Carrot Muffins are gluten-free and have a great “regular muffin” texture despite the addition of protein powder. They are made with Oat Flour and each muffin has a whopping 13.8g of Protein!

TIP: Making Oat Flour is easy, just toss steel-cut oats in the blender and pulse until it looks like flour


  • 1/2 cup Brown Sugar DSC01115
  • 1 cup Orange Juice
  • 1 Egg
  •  ½ cup Avocado Oil
  • 1 tsp Cinnamon
  •  ½ tsp Cardamom
  •  ½ tsp All-spice
  • 1 tsp Baking Powder
  •  ½ tsp Baking Soda
  • A pinch of Salt
  • 1 tsp Vanilla Extract
  • 1/2 cup Powdered Peanut Powder
  • 2 scoops of Unflavoured Whey Protein Powder
  • 2 cups of Oat Flour
  • 2 cups grated Carrot


  1. Preheat the oven to 350 degrees
  2. Combine the brown sugar, orange juice, vanilla, and egg with the avocado oil and whisk for one minute
  3. Add the cinnamon, cardamom, all-spice, baking powder, baking soda, salt, powdered peanut butter and whey protein powder. Beat for one minute with a stand-mixer (ideally) or whisk
  4. Add the oat flour in a little bit at a time and continue to beat or whisk the mixture
  5. Gently fold in the carrot
  6. Add to lined muffin tray DSC01120
  7. Bake for 22-25mins at 350 or until a toothpick comes out clean from the center

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Recipe By: Sofia Martimianakis


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