Start your morning by beating your carrot cake cravings with some Mini Protein Carrot Cake Muffins! This healthy muffin recipe is low calorie, prepped in minutes, and guaranteed to satisfy.
For these mini muffins you’re going to need either a food processor or blender. If you don’t have either, there’s a link below in the recipe card to our favorite food processor.
Add into whatever you’re using 8 large egg whites, 4 scoops of a vanilla, banana, or natural flavored protein powder, 2 tablespoons of vanilla extract, 1 cup of rolled oats, 1/2 cup of your choice sweetener, 1/2 teaspoon of salt, 2 teaspoons of baking powder, 3 teaspoons of ground cinnamon, 1/2 cup of fat free cottage cheese, and 1/2 cup of unsweetened apple sauce.
Did you know that unsweetened apple sauce is a great healthy substitute for butter or oil in most baked goods?
Blend or process all of those ingredients together until your mini protein carrot cake muffins mix is smooth.
Protein Muffin Flavors
Fold/lightly mix in 1 1/2 ounces of seedless raisins and 4 ounces of chopped carrots. If you don’t like raisins this is the part where you could mix in another fruit like cranberries, chocolate chips, nuts, and so on.
Evenly distribute your mix into a muffin pan coated with some non-stick cooking spray. You can optionally top them with anything else you want.
Pro tip? Make sure to only fill your muffin spots up around 3/4 of the way, they’ll need some room to rise.
Bake your muffins on 375F/190C for around 15-20 minutes. Keep in mind that your baking time may change depending on the size of your muffin pan, I used a mini muffin pan today.
You can easily check if your muffins are done by inserting a toothpick into the center of one of them. If it comes out clean, your mini protein carrot cake muffins are done.
Top them with fat free cream cheese, Greek yogurt, or some of our High Protein Frosting!
Mini Protein Carrot Cake Muffins
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- 8 Large Egg Whites
- 3 Teaspoons Ground Cinnamon
- ½ Cup Unsweetened Apple Sauce
- 2 Tablespoons Vanilla Extract
- 4 Ounces Carrots - Chopped
- 4 Scoops Protein Powder - Your choice flavor (I like Vanilla)
- ½ Cup Sweetener
- ½ Cup Cottage Cheese - Fat Free
- 1 Box Raisins - 1.5 Ounces Seedless
- 2 Teaspoons Baking Powder
- 1 Cup Rolled Oats
- ½ Teaspoon Salt
- Blend or process all of the ingredients aside from your Carrots and Raisins together
- Lightly mix in your Carrots and Raisins
- Coat a mini muffin pan with some non-stick cooking spray
- Bake them on 375F/190C for 15-20 minutes
- Calories: 1134
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 2138mg
- Carbs: 119g
- Fiber: 16g
- Sugar: 50g
- Protein: 151g