Happy Spring! San Antonio didn’t really get the memo and has jumped right into summer already. I can’t say that I miss the ugliness of early spring when the snow is melting and everything is brown though, so I’ll take it 😉 With spring comes Easter, and these Carrot Cake Oatmeal Muffins are a perfect addition to your Easter brunch spread!
If you’ve been with me for a while, you know how obsessed I am with making oatmeal muffins as part of my weekly meal prep. They are just so easy and delicious, and I have yet to get sick of eating them every morning. Although yeah, I’ve been sneaking in some overnight oats these last couple of months while I figured out my issues with dairy. BTW, this recipe calls for 2 scoops of whey protein, but you could use a plant-based protein powder instead, just add about 1/4 cup of extra almond milk to get the right consistency.
Don’t you just love fresh cut flowers?
Carrot Cake Oatmeal Muffins
- 2 cups rolled oats
- 2 scoops Jay Robb's Vanilla Whey Protein
- 1/4 cup raisins chopped
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt and nutmeg
- 1 cup unsweetened applesauce
- 1 cup grated carrots
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup maple syrup
- 2 egg whites
- 1 1/2 tbsp Skippy Natural Creamy Peanut Butter
- 1 tsp vanilla extract
- Optional: 1/4 cup chopped pecans for topping
Pre-heat oven to 350 degrees. Arrange 7 jumbo silicone baking cups on a baking sheet and spray with coconut oil.
Mix all dry ingredients until combined. Add wet ingredients and mix until just combined.
Divide batter evenly into 7 baking cups. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center comes out clean. (If using chopped pecans on top of muffins, add them about 6-8 minutes into the baking process so they can stick to the top of the muffins but won't bake long enough to burn.)
I recommend these silicone baking cups!
Gladis Aguirre says
I baked the carrot muffins as suggested in the recipe and they are still moist after cooking. Does this mean they are uncooked or are they supposed to be moist?
Hi Gladis! Yes, these muffins will be slightly moist since they are oatmeal muffins, not regular flour muffins. However, you may need to bake them a bit longer if they are not holding their form. Baking time can vary depending on what brand of protein powder you use as well – I vary my baking time for these anywhere between 25 minutes and 35 minutes depending on which brand I’m using.