Having that craving for carrot cake but on a health kick. Here is the perfect spin off for you. Soft and moist oat muffins filled with carrot pieces cooked in maple syrup. Perfect to curb that sweet craving and a great pre workout/ post workout snack.
I am huge fan of carrot cake! and growing up one of my favorite Indian desserts was 'Gajrela' which is made of carrots. So this protein muffin is inspired by my favorite dessert and a sweet sweet childhood memory. I hope you can enjoy it as much as I do!
Carrot Oat Protein Muffins
Serving: 12 Muffins
Ingredients:
3 cups of Instant Oats
1 tsp baking powder
1 teaspoon cinnamon
1/2 tsp of nutmeg
2 scoops vanilla protein powder (Sun Warrior worked the best for this recipe)
2 whole carrots
2 eggs
1/3 maple syrup
2 tablespoon maple syrup for carrots
1- 11/2 cups of milk (almond, oat or regular )
Directions:
Your first step should focus on prep. E.g., Preheat to 350°F and spray non stick muffin tin with cooking spray (olive or avocado oil)
In a bowl mix together instant oats, baking powder, cinnamon, nutmeg and vanilla protein powder. Combine the dry ingredients and set aside.
Wash and peel the carrots, cut off the tops and mince into really small pieces. In a pan add a little bit of oil and sauté the carrots to bring out the natural sweetness. Then add the two tablespoon of maple syrup and cook the carrots until they are soft. Turn off the heat and put aside.
In another mix eggs, milk, maple syrup and cooked carrots. Combine the dry and wet ingredients.
Take a ice cream scooper (perfect amount for the tin) and scoop the mixture into muffin tins.
Bake in the oven for 15-18 minutes. You want to under bake as the protein powder drys out the muffins if you keep them in the oven for too long.
Remove from the oven, let it cool and enjoy!
I hope enjoy this healthy but delicious treat as a part of your weekly meal plan or just to curb that craving! What ever you prefer!